Difficulty:[usr 2]
Trim and slice the vegetables (celery, carrots and onions). Cut the duck into pieces then put them in a large hollow earthenware or porcelain dish. Turn them over with salt and pepper, add the vegetables, the bacon bits, then the marc and the red wine. Leave to marinate in the fridge overnight.
Drain the duck pieces, pat them dry, strain the marinade, set the bacon bits aside and drain them. Discard the vegetables from the marinade, but keep this one. Heat the olive oil in a large casserole dish, add the bacon bits and brown them, stirring them. Remove them and put the duck pieces in place to also brown them. Then add the bacon bits, cover and simmer gently for 20 minutes.
Meanwhile, clean and slice the mushrooms. Peel the garlic and cut the clove in half. Pour the marinade over the duck pieces, add the garlic, the bouquet garni and the mushrooms. Continue cooking over low heat for 1 hour. Remove the bouquet garni and degrease the cooking.
Dress and serve.
