1 duck, about 5.5 lbs (2.5 kg)

2 cups (500 ml) red wine

1 cup (250 ml) duck stock or chicken broth

1 onion, coarsely chopped

4 cloves garlic, peeled and quartered

2 sprigs thyme

1 bay leaf

Salt and pepper

1 onion, finely chopped

1 tablespoon (15 ml) butter

1 tablespoon (15 ml) breadcrumbs

1 tablespoon (15 ml) fresh Parmigiano-Reggiano cheese, grated

1 tablespoon (15 ml) fresh chives, chopped

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Place the duck in a large pot and cover with water. Bring to a boil. Reduce the heat and simmer for 30 minutes.

Drain and return the duck to the pot. Add the wine, duck stock, onion, garlic, thyme, and bay leaf. Season with salt and pepper. Bake for about 2 hours and 30 minutes or until a meat thermometer reads 82 °C (180 °F).

Remove the duck from the pan and let cool. Strain the cooking juices through a sieve. Discard the garlic, onion and herbs. Allow the fat to come the surface of pan juices and skim. You’ll need 375 ml (1 1/2 cups) of skimmed pan juices.

Debone the duck and cut the meat into small pieces. Set aside.

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