Duck Sausage

By request from Jeff Smalley of Auburn, Alabama. Jeff wants to know what to do with all of the coots, spoonbills and mergansers he shoots. I use the recipe for widgeon, gadwall, etc. This makes a great breakfast sausage.

Duck Sausage


  • 2 cups duck breasts
  • 1 cup boneless pork shoulder
  • 2 tablespoons butter
  • 1/3 cup yellow onion finely diced
  • 1 celery stalk finely diced
  • 1 jalapeno pepper seeded and finely diced
  • 3 garlic cloves minced
  • 1/4 cup orange juice
  • 1/2 teaspoon cracked black pepper
  • *** salt to taste
  • 1 egg
  • *** vegetable oil for sautéing


  • Place duck and pork shoulder in a food processor and grind thoroughly. Place ground mixture in a large bowl.
  • Heat butter in a skillet and sauté onion, celery, jalapeno and garlic until onion is translucent. Add orange juice and cook until liquid reduced by one-half. Add pepper and salt to taste. Remove from heat and allow to cool. Add mixture to bowl with ground duck, etc. Add egg and mix thoroughly with your hands.
  • Form meat into egg-sized balls and then press into patties. Add enough oil to just coat the bottom of a skillet over medium heat. When oil is hot, add patties and sauté on each side until well-browned and cooked throughout.


  1. Mark Sealy on January 10, 2021 at 7:29 pm

    Why is the sausage in the picture in casing?

    • Scott Leysath on January 10, 2021 at 9:08 pm

      Just a placeholder for now. Slowly updating pics. This recipe also works in casings.

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