Aren't I lucky
Alright so first thing is you have got to fatten the ducks up, bring them home as guests for a few weeks, let them stay in the spare room and feed them well. Once the'yre nice and plump you can start the squeezing process
Alternatively buy some duck fat in a jar
-roughly peel (i like a little skin left) around 0.5kg waxy potatoes and chop into angular chunks and par boil, from cold, around 5 minutes from boiling so they get a little soft
-drain and put back in pot lid on and shake vigorously to roughen the edges, these edges will crisp up
-add a couple tablespoons of duck fat, salt and pepper and toss around
-place in a baking paper lined tray in a 190° preheated oven and roast untill golden and crunchy, might be around 35-45mins depending on oven.
The baking paper stops the tatters from sticking so you get a crunchy exterior and you dont lose it when it sticks to the tray. Might not need it if you have non-stick. Dont skimp on salt, a bit of fresh rosemary doesnt hurt either.