Instructions: 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 saute 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 saute on each side until well-browned and cooked throughout.

This recipe yields 4 to 6 servings.

Comments: 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.

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