Duck in red wine

Preparation:

Preparation: Divide the duck into four parts (two thighs and two breasts complete with wings), sprinkle them with salt and pepper, then put them in a bowl with the vegetables cut into chunks and the bay leaf, sprinkle everything with the red wine and marinate for 12 hours. Heat the oil in a pan and brown the duck pieces, drained from the marinade and dried, over high heat for 4-5 minutes. Also remove the vegetables from the marinade, let them drain, add them to the meat and leave to flavor all together for 5 minutes over moderate heat. Wet the preparation with a part of the marinade liquid and cook for another 10 minutes, uncovered. Add the minced garlic and the peeled and diced tomatoes and continue cooking over low heat for 10 minutes. Pour 1/2 liter of the fumet prepared with the carcass into the pan, cover with a lid and cook for another 10 minutes. Remove the pieces of meat from the pan, pass the cooking liquid through a sieve and collect the proceeds in the same pan, reduce it to a quarter and mix in the pig's blood. Incorporate the butter into the sauce, working everything with a whisk, then add the duck pieces, heat and serve.