Cut the duck in half, removing the backbone. Divide into portion-sized pieces, but do not remove the bones. Season vigorously with freshly ground salt and pepper. In a suitable casserole, heat the olive oil and brown the duck in it on all sides. Cut the pancetta, onions and garlic into small cubes. Remove the duck pieces and sauté the pancetta, onions and garlic in the remaining drippings until translucent. Cut the carrots into small cubes, add and braise for 3-4 minutes. Briefly scald the tomatoes, peel, core and quarter. Mix in together with the olives and pour in the chicken stock. Add herb bouquet and cloves and bring everything to a boil. Add the duck parts again and simmer covered for about 45 minutes. Shortly before the end of the cooking time, add the sherry and season with salt and pepper. Remove the herbs and cloves, bring to the boil again and remove from the heat. Assemble (thicken) the sauce with cold butter and serve.
Preparation Tip:
COOKING TIME: approx. 50-55 minutes RECOMMENDATION FOR INGREDIENTS: polenta
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