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2 tablespoons ground duck meat

1 cup diced duck meat

2 tablespoons ground duck fat, plus more for cooking sausage

1/4 cup flour (add enough hot water to make a small pastry dough, about 2 tablespoons)

2 tablespoons port wine

1 teaspoon fennel seeds

Salt and pepper

Sugar

1 egg white

1 pound foie gras

Duck skin

8 pounds duck fat