I've made some venison brats and summer sausage before, but tonight I made a batch of this with the mallards we've shot in the last week: http://lpoli.50webs.com/index_files/Duck-Grizzly.pdf Un-freakin-believable! It's like a spicy-sweet italian sausage, the taste and texture are halfway between pork and beef, with just enough duck flavor to let you know it isn't either. I took one and pan-fried it nice and slow over a medium-low flame, for about 10 minutes. Just outstanding. My only change to the recipe would be to double it, since the recipe listed only makes about 15 decent sized sausage links.