Canard Sauvage à la Bordelaise

Prepare fresh or dried cèpes*. Clean and truss the duck. Heat three-quarters of the oil in a heavy casserole, add the duck and brown it on all sides. Remove it, add the baby onions and brown them also. Remove the onions and discard the fat from the pan.

Meanwhile, heat the remaining oil in a frying pan, add the garlic and tomatoes and cook over a high fire, stirring often, for about 15