What I do is put the duck fat in the oven at about 220-250 in a roasting pan while i parboil the potatoes for about 8 minutes (put the potatoes in boiling water). Then I drain the potatoes and season and shake in the saucepan to roughen the edges, then slowly and carefully add the potatoes to the hot fat. Then check every 15 or so and it should take just on or over an hour. I do about 1 cm even of duck fat, so just check and see how much your pan needs and add more if needed then take note of how much you use. But you really can do it in a little or a lot. It's up to you.
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