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1
Saute the duck pieces in the lard until browned.
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2
Remove from pan and set aside.
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3
Add the chopped onion, carrots, celery, shallots, and garlic and brown lightly.
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4
When the vegetables are golden brown, add the duck along with the wine, chicken broth, tomato paste, allspice, bay leaves, thyme, and seasoning.
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5
Cover and simmer for 45 minutes.
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6
Meanwhile, blanch the diced slab bacon in boiling water for 10 minutes and drain.
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7
Steam the pearl onions for 15 minutes.
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8
Cut off the stems and dice the mushrooms into large pieces.
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9
Remove the duck from the stew and discard the bones.
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10
Put the sauce and vegetables through a food mill and return to the pot, adding the diced bacon, button mushrooms, pearl onions, and the duck.
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11
Bring to a boil and cook for 5 more minutes.
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12
To make the croutons, cut the crusts from 10 slices of bread, and cut each slice into 4 triangles.
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13
Brown them in hot oil and keep warm.
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14
Serve the stew on individual plates, and arrange the warm croutons around the edges.
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15
Accompany with fresh pasta.
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16
This dish may be made one day in advance and reheated.
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17
Red wine may be substituted for white.
