Cut Potato (2) and White Onion (1) into medium-sized cubes.
Coat the onions and potatoes in Duck Fat (2 tablespoon), and season with Freshly Ground Black Pepper (to taste) and Kosher Salt (to taste).
Roast the potatoes in the oven at 375 degrees F (190 degrees C), turning the potatoes and onions often.
When the potatoes are golden and the onions caramelized, add Fresh Rosemary (2 sprig) and Chicken Stock (1 cup). Cook for another 10 minutes.
Meanwhile, season Cornish Game Hen (2) inside and out with Light Soy Sauce (2 tablespoon), Smoked Paprika (to taste), Cayenne Pepper (to taste) and Kosher Salt (to taste).
Place the hens on top of the potatoes, and roast (braise) the hens at 375 degrees F (190 degrees C) until cooked through but still juicy.
Divide the potatoes onto 2 serving plates and sprinkle with Fresh Parsley (1 pinch).
Place a cornish hen on top of the potatoes on each plate. Serve with a simple green salad. Enjoy!