Cut the duck into manageable pieces and place in a saucepan. Add all the remaining ingredients, then cover with a tight-fitting lid and simmer gently for ½ hours, stirring frequently. Check the liquid level and add a little more wine if needed. By this time the duck meat should have separated from the bones. Remove the bay leaf, thyme twig and bones from the meat. Spoon the remaining mixture into a small earthenware pot. Pour in any juices, then leave to cool and refrigerate. Serve with crusty bread and green salad.