Difficulty:[usr 2] 
Crush the whole garlic cloves.
Cover the can with olive oil, salt and pepper. Arrange in a baking dish with the tomatoes and garlic. Place in preheated oven at 180°C for about 25 minutes (depending on the size of the poultry).
Remove the can from the oven, detach the breast pieces and keep warm. Put the rest of the can back in the oven for another 20 minutes. Then take the thighs and set them aside with the supremes.
Chop the rest of the duck carcass into small pieces and brown them in a pan with a little butter, deglaze with vinegar, once reduced, moisten with white wine and add the cooked duckling (garlic/ tomatoes) and simmer until reduced by half.
Strain this sauce through a sieve, pressing hard on the ingredients, keep warm.
Cut the supremes into aiguillettes, arrange them on a plate in a semi-open fan.
Share and add thighs
Put the sauce on low heat and add the rest of the butter, winnowing, adjust the seasoning.
Gently coat the meats.
Serve with small fried polenta patties.
This recipe is derived from a garlic chicken recipe that I have practiced for a long time.
