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1
Remove the legs from the ducks and cut them into drumsticks and thighs.
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2
Remove the whole breasts on the bone.
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3
Split each breast down the center, then cut the breasts in half crosswise through the bones.
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4
Cut off and discard as much of the fat from the carcass as possible.
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5
Chop the back and neck bones into 2 or 3 pieces.
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6
Season the duck pieces and the reserved bones with salt and pepper.
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7
Arrange the duck pieces and bones in a large, deep stainless steel roasting pan.
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8
Scatter the shallots, carrots, yellow onions, celery, peppercorns, juniper berries, bay leaves and 8 of the thyme sprigs on top.
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9
Pour the red wine over the meat and bones, cover with plastic wrap and refrigerate overnight.
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10
Turn the duck and bones in the marinade a few times.
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11
Preheat the oven to 425.
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12
Remove the duck pieces and bones from the marinade and pat dry.
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13
Strain the marinade in a colander; reserve the liquid and vegetables separately.
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14
In a large skillet, heat 2 tablespoons of the olive oil.
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15
Add the drained vegetables and the head of garlic, season with salt and pepper and cook over high heat until the liquid evaporates and the vegetables start to brown.
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16
Reduce the heat to moderate and cook, stirring often, until the vegetables are evenly browned, about 8 minutes.
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17
Remove from the heat.
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18
Return all of the duck to the casserole and add the tomato paste, stirring to coat.
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19
Sprinkle with the remaining 2 tablespoons of flour and stir to lightly brown the flour.
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20
Add the vegetables from the skillet and the reserved marinade and bring to a simmer.
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21
Cover with a round of parchment paper and a lid and braise in the oven for 1 1/4 hours; skim off the fat every 20 minutes or so.
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22
Meanwhile, in a small saucepan, combine the cipolline onions with the chicken stock, sugar, 1 tablespoon of butter and the remaining thyme sprig and garlic clove.
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23
Season with salt and pepper.
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24
Cover with a round of parchment paper and simmer over low heat until the onions are tender, about 20 minutes.
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25
Remove from the heat.
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26
Pour 2 inches of water into a small saucepan, add the bacon and bring to a boil; drain and pat dry.
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27
In a large skillet, melt the remaining 1 tablespoon of butter over moderate heat.
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28
Add the bacon and cook, tossing, until lightly browned.
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29
Add the chanterelles, season with salt and pepper and cook, stirring occasionally, until tender, about 8 minutes; keep warm.
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30
When the duck is done, transfer the drumsticks, thighs and breasts to a serving bowl.
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31
Strain the contents of the casserole through a coarse strainer set over a large bowl, pressing on the solids to extract as much liquid as possible; discard the solids.
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32
Skim the fat from the red wine sauce.
