Duck And Lemongrass Sausage Patties

• 1 pound, 14 ounces boneless, skinless duck meat, cut into 1-inch cubes
• 10 ounces pork back fat, cut into 1-inch cubes
• 1 tablespoon fine sea salt
• 2 teaspoons freshly ground pepper
• 1 teaspoon sugar
• 2 teaspoons fish sauce
• 1 tablespoon minced shallot
• 1 tablespoon minced lemongrass
• 1 1/2 teaspoons peeled, grated, then chopped fresh ginger
• 1 1/2 teaspoons minced garlic

1. Place the duck and fat in a nonreactive bowl or container.
2. To make the spice kit, combine the salt, pepper, sugar, fish sauce, shallot, lemongrass, ginger, and garlic and mix well.
3. Mix the spice kit evenly with the meat, cover, and refrigerate overnight.
4. Refrigerate the parts of your grinder until ready to use.
5. Fit the grinder with smallest plate and grind the meat once.
6. Mix the farce well by hand for 2 minutes.
7. Cook a small sample of the mixture in a saute pan and adjust the seasonings if necessary.
8. For patties, divide the farce into 4 equal portions and carefully flatten each portion into a patty 3/4 inch thick.
9. Grill, crumble, or otherwise enjoy as suggested in the headnote.

duck meat, pork back fat, salt, freshly ground pepper, sugar, fish sauce, shallot, lemongrass, fresh ginger, garlic

Taken from www.foodrepublic.com/recipes/duck-and-lemongrass-sausage-patties-recipe/ (may not work)