Difficulty:[usr 2]
Cut the duck into eight pieces. Melt the butter in a casserole, throw in the slices of smoked bacon and remove them when they are golden brown. In their place, brown the pieces of duck over a fairly low heat for about fifteen minutes. Remove the duck pieces, discard the fat, put them back, salt and pepper the mill.
Peel the onions, cut them into rings. Peel the garlic cloves and chop them. Cut the base and the end of the fennel stems. Wash the bulbs, split them in half and slice them.
Spread them over the duck pieces with the onion rings, garlic, savory and bacon.
Mix gently, pour in the dry white wine and stock, cover and cook for another 35 minutes over low heat.
Adjust the seasoning.
Serve hot.
