I think any recipe you would use on pork would work fine on duck. Make sure you put enough fat into your lean though.
Here is what I would do for a duck a l'orange sausage twist:
5lb duck, medium grind
skins and fat from ducks
pork fat, medium grind, to supplement the duck fat (75% lean mix is the aim)
1c cooked wild rice
zest of 2 oranges
1/4c white wine (pinot grigio?)
3tsp salt
2tsp black pepper
1tsp white pepper
2tsp ground coriander
2tsp marjoram
2tsp thyme
2T sugar
Start the skins in a cold frying pan, skin side down with a weight on top to minimize curling. Cook on medium until crispy, remove, cool, dice small to match the size of the coarse grind.
Mix all the ingredients evenly in a bowl and stuff in some natural casings.
This is just from the hip. Most importantly, make sure you have enough fat. You could grind everything coarsely, combine ingredients, and grind again on medium or coarse again to get a really even distribution. I'm interested to hear what you go with.
