Romanian-Style Braised Duck

Fry the duck, cut into pieces, in the fat or olive oil. Remove the seared portions. In the remaining fat fry the chopped onion, add the flour, stir until it browns and pour in the stock. Add the tomato paste, the crushed garlic, the spices, salt and the duck portions and braise, covered, until the meat is completely tender. A quarter of an hour before the end of cooking, sharpen the sauce with the vinegar. You can prepare chicken or goose the same way.