This is a great way to use up leftover duck. And it is delicious as a brunch dish as well as for late night snacking. Enjoy!
About 2 cups leftover duck meat from the back of duck
1 large zucchini
1 large red onion
3/4 teaspoon salt
More oil for brushing on top.
Line parchment paper on unglazed stone bar pan. Spread a thin layer of batter over pan. Thinly slice zucchini in circles and lay in even rows. Dice red onion and spread evenly throughout. Spread meat over the onions. Add layer of batter on top covering as much as possible. Especially cover meat to prevent drying out. Bake at 425° for 30-45 minutes, basting halfway through with olive oil. Bake until golden on the bottom.
Salt the top right after removing it from the oven. Serves 5.