Sausage is an overlooked way to prepare waterfowl, but it’s great for dealing with difficult flavors, such as those from divers. Of course, there’s no reason you can’t use mallard either, just save the breasts for the grill and use the leg meat instead. One mixed, you can use it in any number of ways. My go to is breakfast patties, but don’t be afraid to stuff this into casings and grill them for a great game-day meal, use it as a stuffing for peppers or mushrooms, or even as a substitute for ground meat in tacos.
2 ½ pounds duck breasts
2 ½ pounds pork shoulder
3 jalapeños, diced
3 Tbsp. kosher salt
1 Tbsp. smoked paprika
1 tsp. white pepper
½ tsp. allspice
½ tsp. nutmeg
¼ cup dry milk powder
½ to 1 cup ice water
1. Combine the duck and pork in large tub or bowl. Whisk the dry ingredients together, then distribute evenly over meat. Mix thoroughly.
2. Grind the meat through a large die. Change to a smaller die, and run half of the meat back through the grinder.
3. Add a ½ cup ice water to the ground meat, and mix thoroughly with your hands until the ground meat starts getting sticky and forms a bind. Add more water if necessary.
4. Package the fresh sausage as is, stuff into casings, or form into patties and freeze between layers of waxed paper for a quick, easy breakfast.