1 Finely chop the chard leaves and flat parsley.
2 In a large bowl, mix the minced duck breast, onion, garlic, flour and eggs. Then add the chopped chard and parsley, salt and pepper generously.
3 With clean hands, work the mixture until you obtain a homogeneous mixture. Cover the bowl and let rest for at least 1 hour.
4 Heat a pan with a knob of duck fat or a drizzle of oil. Using a spoon, place three small heaps of mixture that will spread slightly. Cook for approximately 3 minutes on each side. Place them on paper towels and repeat until the mixture is exhausted.
Serve the farçous hot, warm or cold, accompanied for example with curly endive salad or small garlic croutons
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