Duck with Savoy cabbage

• 1 duck
• 1 large onion
• 2 carrots
• 2

Cut the duck into pieces and brown in a frying pan, draining off the fat.

Mince the onion, carrots and celery separately.

In a large saucepan, sauté the onion with a little butter and oil until soft, then add the carrots and celery and continue cooking for a few minutes. Add the duck. Add the tomatoes, if using, and cover with broth or water. Using broth will give a richer final