I’ve prepared this dish twice now successfully, which I guess means it’s an actual recipe that I came up with.
Duck Potatoes (better name suggestions welcome)
1 duck, frozen
4 red potatoes
2 tbsp parsley flakes
1/2 cup shredded cheese
Thaw the duck until it can be quartered, then quarter it. Slit the skin a few times on each of the pieces – don’t cut all the way through to the meat.
Steam the four duck quarters in a steamer basket in a large pot, covered, for 45 minutes or until no pink can be seen in the duck meat. Remove the quarters and allow to cool. Remove the water from the duck fat in the pot either by boiling the water away, using a gravy separator or putting the water and fat in a container and letting it cool in the freezer. Save the duck fat. Harvest the meat from the duck pieces. I always do this part the night before.
Chop about half of the duck meat into 1/4″ pieces. Dice the onion and chop the red potatoes into 1/4″ pieces.
In a large pan, add 1 tbsp of the duck fat over medium heat and wait until it shimmers. Add the onion and a little salt and stir occasionally until the onions turn translucent. Add the potatoes and a little more salt and cook until soft. Add the chopped duck meat and stir, allowing the meat to reheat. Add the parsley flakes, then taste and add any seasoning you desire (I like a little garlic powder).
Once it tastes the way you like, turn the heat off and sprinkle the shredded cheese on top to form a complete coating. Wait for the cheese to melt and serve. Serves 4-6. You can make two of these with the meat from one duck.