So all I can find fresh, not frozen, are turkey livers (organic, yea!).
Can I use them in place of duck liver in a pate with veal and pork (Child, Mastering the Art)? I am afraid they'll have some terrible dark turkeyness, more gamey than duck. And a google of "turkey liver" brings up an alarming amount of cat food links.
Also, can I substitute duck fat for fat back?