I have been reading people like Alain Ducasse lately, and I notice that he likes to use duck brains, tongues, and lungs as well as liver, heart, gizzard, and kidney. I was wondering if people had advice about this. Ducks aren't so cheap, so why waste bits? I was thinking, specifically, about trying to turn all the bits I can get -- except the liver, which has other uses in my kitchen -- to make a sausage stuffing. My thought was to mince the blanched and peeled tongue, plus all the other stuff (I can't get lungs), with a little cognac, pate seasonings, meat scrapings from the carcass, and maybe a bit of unrendered fat, then cure in the fridge with a pinch of pink salt -- measured by weight, carefully -- for a couple of days. Stuff the neck skin with this, seal tightly and poach gently to 165, then the next day, when it's cool, quickly sear the outside, bake at low heat to warm through, and then slice. My problem is I don't know the properties of duck brains or tongue, and I've never used the rest of it -- except the fat, of course -- except in stock. Does anyone think this sounds like a really bad idea, or is it a worthy (if time-consuming) experiment? Anyone done anything like this? What do duck brains taste like -- and are they mostly fat, as I suspect, in which case anyone got ideas for how much if any additional fat to add to my sausage mix? Once the head is emptied, can I just use it in stock? Normally I find it adds a bitter taste, but maybe that's the brain? I was also thinking of using the webs somehow, which I know is done in Chinese cooking, but I don't know how to do it at all. Any advice?