Duck with plums

1.	Crush the duck carcass, wings and giblets. Brown them for 3 to 4 minutes in 1 tbsp. oil with the chopped onion and 1 carrot. Add salt and pepper. Add the bouquet garni and the cloves.
2.	Dissolve the tomato paste in 75 cl of water and the dehydrated chicken stock. Boil and reduce for 1 hour.
3.	In the meantime, heat 1 tablespoon of oil and the butter in a frying pan and brown the duck pieces for 12 to 15 minutes. Season with salt and pepper, and cook for 25 minutes covered over low heat.
4.	Cut the zest of 1 orange into strips. Scald them for 2 minutes, then refresh and drain them. Cut the second orange and the second carrot, peeled and fluted, into thin slices.
5.	Remove the duck pieces from the pan and discard the cooking fat. Replace it with the vinegar and add the sugar. Bring to a boil and reduce by half.
6.	Strain the broth and pour it into the pan with the cognac. Put the duck back in, add the prunes and the chopped carrot and cook for another 15 minutes. Adjust the seasoning.
7.	Decorate the duck with prunes with orange slices and zest. Serve with fresh pasta.
8.	The prunes offered in vacuum-packed, pitted or not, are so tender and soft that it is not necessary to soak them before cooking.

	1 free-range duck of 2 Kg, cut into 6 pieces
	1 onion
	2 oranges
	2 carrots
	200 g large pitted prunes/plums
	1 tbsp. tomato paste
	3 tsp. coffee dehydrated chicken stock (Maggi type)
	1 bouquet garni
	5 cl of cognac
	5 cl of white wine vinegar
	25 g of brown sugar
	2 cloves
	20 g of butter
	2 tbsp. peanut oil
	Salt, pepper