Ingredients
Method
1.Combine herbs, salt, garlic and half of the oil in small bowl.
2.Wash duck under cold running water, remove and discard fat from inside cavity. Pat duck dry with absorbent paper. Place half of the onion inside cavity of duck. Loosen skin of duck by sliding fingers between skin and meat at the neck joint; spread half of the herb mixture under skin evenly. Tuck wings under duck; tie legs together with kitchen string.
3.Heat remaining oil in large flameproof baking dish, cook remaining onion, carrot and tomato, stirring, until tomato begins to soften. Add wine and stock to dish, bring to a boil. Remove from heat, stir in remaining herb mixture.
4.Place duck on top of vegetable mixture. Bake tightly covered, in slow oven 3½ hours, basting with juices several times during cooking.
5.Carefully remove duck from dish and place on oven tray. Return to oven, bake, uncovered, about 30 minutes or until skin is crisp and golden.
6.Meanwhile, strain pan contents into medium saucepan, discard vegetables. Blot the top of pan juices with absorbent paper to remove as much fat as possible. Reheat pan juices and serve over duck.
