Fred wrote:

> So it makes sense to me to chop the duck meat and then
> press the parfait layers together vigorously in the ring mold.
> I'm looking for some thoughts on what to mix with the
> chopped duck meat to give it enough body to hold together
> after it is unmolded. Any ideas?

Gelatin and aspic are the obvious choices. Agar agar (available
in asian markets) is a more obscure possibility. Also pectin
(used in jelly making). Tapioca might also work. Definitely
something you want to have a melt-in-your-mouth texture.
Lumps of undissolved gel in your mouth would be not nice.