The lemon curd recipes I've used have the butter added at the end, off the heat, if that helps? My main problem was getting the curd to thicken. But so far, this recipe is working very well! (Although I cut the sugar in half and replace part of the lemon juice and zest with the juice and zest of one lime.)

It's still good with other sausage! But the duck .. mmyeah. The duck was yet another farmer's market purchase, but we also have a little local gourmet sausage shop/butcher's. They have stuff like duck, venison, even crocodile at times.

I even found pictures of a instrument shop to give me ideas! Also researching: cougars and raccoons. *g*