Divide a flying or farm duck into 8 parts – carve 2 legs, 2 wings and the breast with bone into 4 parts – season the whole with salt and pepper and fry in olive oil in a heavy roaster until golden brown all over – very important!
Then extinguish with balsamic vinegar, water, red wine – add bouquet of herbs and tomatoes and steam everything together covered in the oven at 200 °C for 50 minutes. If too much liquid evaporates during the roasting time, simply add a little red wine or water.
Serve with boiled potatoes, bread and noodles tossed in butter.
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