Parboil 2 potatoes, then peel and grate them.
Boil the other potatoes then mash them without butter or milk and leave to cool.
Melt the butter in a thick bottomed pan, add the onion and cook until softened a bit.
Mix together the grated potatoes and orange zest.
Add the red onion, duck meat, parsley, mashed potato and some of the duck fat to bind.
Season with salt and pepper.
Shape small balls of the mixture with your hands and press them into an 8 cm (3 1/4 inch) diameter cooking ring to make 1cm (1/2 inch) thick cakes.
Chill until firm.
Heat a knob of butter and some oil in a heavy bottomed frying pan and cook the duck galettes for 3 or 4 minutes until browned and crisp.
