Heat a 6-8 inch sauté pan. Add 3 oz. of the clarified butter to melt.
Press the shredded potatoes into the pan.
Season with a pinch of the salt and pepper.
Brown the bottom then flip to finish cooking.
In a separate sauté pan heat 1 oz. of the clarified butter.
Add the bacon and onion. Cook until the bacon is cooked through.
Remove excess grease. Pour in the heavy cream.
Reduce until it coats the back of a spoon.
Season with a pinch of salt and pepper.
In a small sauté pan heat the remaining clarified butter.
Fry or scramble the eggs and season.
Remove the duck meat from the leg and shred. Reheat if necessary.
Warm the tortilla.
To Assemble:
Place the tortilla on a flat surface.
Place the potatoes on top of the tortilla.
Place the eggs and duck meat on the potatoes.
Spoon the bacon and onion cream sauce over the top.
top with crumbled goat cheese and parsley.
Roll the tortilla up burrito style.
For a crisper finish place the burrito in a panini press to toast.
