Mix together matzo meal and water in a medium bowl. Set aside for 30 minutes.

While matzo meal and water mixture rests, debone duck legs. Dice skin and meat into approximately ¼” pieces.

Throw small diced duck pieces into skillet and render on medium low heat. When duck is about halfway rendered, add onion and stir. Continue to render duck and caramelizing onions on medium low heat, stirring periodically.

When duck and onions are brown and rendered, remove from heat and stir into matzo meal mixture. Add whisked egg, duck fat and salt and mix to make a uniform mixture.

Heat a skillet with a ¼” of duck fat (or your preferred oil). Grab a bowl of cold water. Dip hands in the cold water, shaking off excess. Quickly shape a 3” patty and slip it into the oil. Repeat until the pan is full. Shallow fry the fritters until golden brown on both sides and fully cooked in the middle. You can also shape the patties ahead of time and refrigerate on a parchment paper-lined tray.