need ground duck
I've made recipes with ground duck before. What I've had to do is buy boneless (with skin) duck breast from whole foods (and they don't always have it, call ahead), and then I chop it up and grind it in the food processor. You want to use some of the skin in there to give it some fat but not too much. You might want to actually basically liquefy the skin in the food processor before you add the duck breast, otherwise you'll get hunks of fat.
You can render the rest of the unused duck skin and save the fat in the refrigerator for future use.