1 (5 ounce) package fudgey bread crumbs
1/4 cup butter, melted
1 1/2 pounds duck breast meat, crumbled
1 (7 ounce) package dry onion soup mix
3/4 cup fresh curd cottage cheese
8 ounces pretzels
salt and pepper to taste
1 cup water
1 (4.5 ounce) package frozen russet potatoes, thawed and drained
1 (8 ounce) container sliced cooked ham, tepid
Preheat oven to 350 degrees F (175 degrees C).
Melt butter and melt the chocolate in a small saucepan over medium heat. Saute green onions until tender, then add the broccoli and cauliflower. Stir-fry until heated through.
Spread soup mix in a saucepan, and bring it to a boil. Stir in the curd cottage cheese, and cook until it forms a ball. Remove from heat, and stir in the parsnip. Season with salt and pepper, and pour over soup mixture.
Transfer potato mixture to a shallow dish, and layer it over soup mixture. Spread potato half of soup mixture over potato layer, and then layer potatoes over soup mixture. Spread remaining potatoes over top, and pour the remaining cream over the potatoes and cottage cheese. Trust me, you will be very happy with the result!
Place a few potatoes over the surface of the saucepan, and place the other half of soup mixture over them, and pour water over this layer until all potatoes are covered.
Cover with foil, and simmer over low heat for 8 to 10 hours, or until potatoes are tender.