I think where most people mess up is over cooking waterfowl you could cut a breast in half cook one rare one med rare and you wouldn't believe the taste difference.
I have the Cabels heavy duty #8 grinder. Got it on sale for $80 I think. Reg. $120. It is ok for small jobs. But like I said I don't like the stuffing setting so also bought a Cabelas 5lb stuffer on sale too. I think the grinder is identical to the LEM or Weston brands you see over in town at CAL or Sportsmans.BigMac, thanks for the suggestion. I think that may be the way I go. What grinder do you have?
To the rest. I've done duck just about every way imaginable, and I've enjoyed most all of (pulled duck sandwiches, not so great). I enjoy it grilled med. rare, and strip jerky too. Just looking for something different to process large amounts.
Just a heads up, I did duck burgers the other day, about 7-8 lbs. duck + 1 lb. bacon, ground both together, pattied it up, refrigerated to set things up and on the grill. Some good cheddar, onion rings, and BBQ sauce. Awesome burger.