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Thats a good question. Well the one mentioned with its origin in France was made with duck/pork, but there are variations of this made with duck only. One of the things that stopped us from using duck fat was its melting point is fairly low. We were concerned that the sausage may turn out a bit greasy. Also, we really didn’t have enough duck to get a good run at it. A whole duck yielded only about 2 lbs of meat :unsure:
We would love to hear how it turns out, if you decide to try doing duck only.