DH yesterday made Hachis Parmentier de Canard - after having this on holiday in France. Basically Duck Cottage Pie.
Roast the duck, fork off all the meat into flakes. Put a layer of mash in the bottom of a dish, cover with the duck meat, pour on a bit of the cooking juices, then top with mash and grated cheese. Baked for 45 mins til golden.