Duck brats

[RafterW]

If you are making this from a domestic duck than a sausage more in line with a pheasant brat might be better. Wild vs domestic are two very different meats when it comes to duck.

[calldoctoday]

RafterW Then it even depends on the duck, various species of wild duck can vary wildly in their taste.

[processhead]

Regardless of the seasoning you choose, a major consideration is how much fat or other meats make up the total meat block.
Since the wild duck is essentially all lean, At a minimum you probably want 25% total additional fat for the product to resemble a brat. I would steer away from using wild duck fat since depending on the species can have flavors that don’t contribute to the finished product.

[PR butchering]

PR butchering well half the meat is wild and rest is Muscovy farm raised ducks …

[PR butchering]

PR butchering thank you everyone for your suggestions ! Will let you know how it turns out !

[processhead]

PR butchering said in Duck brats:

PR butchering well half the meat is wild and rest is Muscovy farm raised ducks …

The domestic duck fat absolutely needs to be part of the recipe!!

[PR butchering]

JohnG5 we used to make Pheasant Brats for our customers when I ran a hunt farm. They are very tasty

[RafterW]

calldoctoday Couldn’t agree more. Teal are veal with wings, compared to mallards.

[mhighland69]

I don’t own a butcher shop, but as a disabled veteran living on a fixed income I do most of my own butchering, curing, etc. with my game meat, pork, beef. I make brat’s every year and have found that if you have a favorite brat recipe the only thing I change is what meat I’m using. I make brat’s with duck, venison, pork, goose, beef. The only thing that I may add is cure, and what dictates that is if I’m cold or hot smoking. PR butchering I’m sure I don’t have to tell you but I have found out in the years I have been processing at home that when I find something that works I stay with it, because processing meat on any scale is hard enough so I try not to make it any harder.

[calldoctoday]

RafterW I don’t know. I used to duck & goose hunt a lot, a whole lot. But, that was over 30 years ago now. I have eaten some teal, that very surprisingly, I did not think was very good. On the other hand, Mallard is definitely not as good as some would have you believe. I keep thinking Widgeon Hens were my most consistent good tasting duck. Wood ducks were very good too, but harder to get & could not get as many. For all of them, even the fish eaters, it will depend on where they have been too. I met one very old guy that would make a delicious basically smoked jerky out of any duck that would knock your socks off. It must have been his marinate & the smoke. I used a lot of mine including goose in Gumbo & that would always be good & never wasted a bit. The Gumbo was just consistently very good compared to trying to make that perfect tasting beautiful wild duck or goose as a roasted, perfect presentation meal. Looked pretty, but Gumbo always tasted better. Even breasting them, where not trying to toot my horn, was really pretty too & easy, the Gumbo just worked better in my opinion. Now Duck or Goose brats or sausage, that is a whole nother matter & sounds very interesting. It could be like Gumbo, I don’t know.