"Once flattened like this, they can be fried off in a shallow layer of duck fat (or fine, vegetable oil if you'd like). The key is a slow, gently fry, which gives plenty of time for excess moisture to leave the outer layer of the potatoes, leaving behind an extra-thick crisp crust around them" - Derrick from Bookmarklet

OH MY. I hope that dish comes with free heart medication :) - imabonehead

Derrick - when you come visit we'll go to Au Pied du Cochon, which is basically all-things-duck-and-goose (duck in a can, foie gras poutine, etc etc etc) heart attack city. - jambina

Woah. :) - Derrick

up di sugna stilosa - Maurizio Mazzanti

I think it's tragic when defenseless drunken ducks end up this way! [At least let'em recover their full faculties prior to attempted capture.] ;) - Jkram|ɯɐɹʞſ