Remove casing from sausage, chunk into 1" pieces. Place pieces in a processor and pulse until desired size. (mine are usually about Red Rider BB size or just slightly bigger)
Heat duck fat up to medium heat in a medium skillet. Add BB sized andouille and stir to coat. Lite season of salt, pepper and cayenne.
Stir or shake often as duck heats up. About 2-3 minutes.
Splash with touch of wine and let reduce all the way down until liquid is gone and duck is crisp.
Drain well before using.
Top with scallions and crisped roasted garlic