Season the duck and cut into 8 pieces. Dice the rolled pork belly. In a cast-iron casserole over high heat, melt the duck fat and brown the duck pieces on all sides. Add the Armagnac and cook for 5 minutes. Stir in the sliced onions, peeled, degermed, and crushed garlic cloves, carrots peeled and cut into brunoise, bouquet garni, peeled, seeded, and crushed tomatoes, and diced pork belly. Cook for 10 minutes.
Deglaze with Madiran wine, reduce by half, then add chicken broth and reduce again by half for a rich consistency. Season with salt and freshly ground pepper. Simmer for 1 hour.
Meanwhile, glaze the peeled baby onions and quartered mushrooms in a little fat, broth, and a pinch of sugar. Season and cook until browned. Keep warm.
Cut the bread into croutons and fry in butter until golden. Set aside.
Remove the meats to a warm bowl. Strain the cooking liquid through a cheesecloth-lined sieve, pressing on the solids.
Arrange the meat on hot plates. Off the heat, whisk in the butter to create a glossy sauce and adjust seasoning. Add the glazed onions and mushrooms, top with butter-fried croutons, and garnish with flat-leaf parsley.
A signature creation by Chef Hubert
