Divide duck into eight pieces. If it is a wild duck, put it in running water for 120 minutes to reduce the gamey smell. Rinse the vegetables, cut them into small pieces, steam them well in olive oil, season with salt, season with pepper.
Put the duck pieces on top, steam everything together for a quarter of an hour, extinguish with the white wine. Add finely chopped chives, mix well. Roast for 1 1/2 hours in the stove heated to 150 degrees.
Stir occasionally. Add a little beef broth if necessary.
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