what do I need to add to change the texture of duck meat I added a binder and did a 50 50 mix with pork shoulder. the brats still came out with a weird texture. Do I need more fat? I have lot’s more meat to use but I am not happy with my last product I need help any duck meat people out there ? Thanks any help will be greatly appreciated . Duckbill

To all that helped with the duck meat issue Thank You All ,I think it’s going to be abit of trial and error . I’m doing 5lb batches so I will be able to experiment