Grilled Duck Sausage with Polenta

If you are lucky enough to get ducks with their heads on, save the neck skin. If you buy one duck at a time, keep the neck skins, well wrapped up, in the freezer until you have four or six, and make sausages with them. You can grill, roast, broil, or make confit of the sausages, put them in soups with cabbage or shredded grilled tortillas, or serve them with a sorrel puree or with potatoes cooked in duck fat with wild mushrooms. If you do not have duck neck skin for casings, use chicken (or