L’Oulado

• 1 onion, sliced or chopped
• 1 tablespoon duck fat
• 6 medium-sized potatoes, diced

Soften the onion in the duck fat, then add the other vegetables and allow them to sweat in the pan. Cover generously with water, bring to the boil and continue boiling long enough for some of the water to evaporate, leaving a good bouillon. Add the carcass and ham bone and simmer all together gently for 2 hours or more. Remove the bones, having detached the pieces of meat still left on t