re: Duck Sausage Recipe

I'd go 70/30 pork to duck, given that the duck breasts are 100% muscle.

I would put some green onions and a small amount of diced garlic or no garlic at all. Along with salt and pepper and maybe some crushed red pepper. (I usually take a pitcher of warm water and dissolve the S&P and then pour that mixture over my pork and duck/deer/goose before grinding)

I think you should do your best to keep it simple and let the duck flavor stand out.

Lastly, and most importantly, make sure to mix your sausage very well before putting in the casing. That will provide a more consistent flavor.