Combine "Bulgar" ingredients in mixing bowl. Let sit 1 hour at room temperature until water is absorbed. Set aside in colander to drain.
Grind "A" ingredients on fine plate through meat grinder. Stir together "B" ingredients, then sprinkle over ground duck meat and mix well to combine. It is essential that spices are evenly distributed without over mixing meat.
Scoop meat into 1 oz wt balls. Hold some of the soaked Bulgar in your hand
and press duck cakes into Bulgar coating entire duck cake and forming a patty
shape. Patty’s should be 2" across and a ½" thick. Store in 4" deep third pan,
layered with wax dividers. Do not layer more than 2 layers deep or duck cakes
will get squished. Label, date, initial and refrigerate.