Difficulty: Medium 
Crush the whole garlic cloves unpeeled.
Rub the duckling with olive oil, salt, and pepper. Place in a baking dish with the tomatoes and garlic. Roast in a preheated oven at 180°C for about 25 minutes (adjust based on duckling size).
Remove from the oven, separate the breast supremes and keep warm. Return the rest to the oven for another 20 minutes, then set the thighs aside with the breasts.
Chop the remaining carcass into small pieces and brown in a pan with a little butter. Deglaze with vinegar, reduce, then add white wine. Incorporate the roasted duckling, garlic, and tomatoes; simmer until reduced by half.
Strain the sauce through a sieve, pressing the solids for maximum flavor, and keep warm.
Slice the supremes into thin aiguillettes and arrange in a semi-circle fan on plates. Add the thighs.
Warm the sauce gently, whisk in the remaining butter (monter au beurre), and adjust seasoning.
Coat the meats lightly with the sauce.
Serve with small fried polenta patties.
This recipe is adapted from a garlic chicken dish I've perfected over years of professional cooking.
