Heat the duck fat in a saucepan and brown the roast on medium heat, about 4 to 5 minutes on each side.
Place the roast in a casserole dish, add the red wine and lemon zest (reserving the lemon juice for later), and let marinate for 12 hours, making sure to turn the duck every 3 hours.
Preheat the oven to 177° C (350° F).
In a Dutch oven, brown the onions, garlic and carrots in the olive oil. Add the tomatoes, olives, thyme and rosemary. Add salt and pepper. Pour in the duck stock and reserved lemon juice. Add the duck roast and cook uncovered in the oven for about 1 hour. Don’t forget to turn the duck every 30 minutes. After 1 hour of cooking, place the duck on a plate, cover loosely with aluminum foil, and let rest for 10 minutes. Cover the Dutch oven and continue cooking the vegetables for 20 minutes until they are tender.
Serve accompanied with rice, a long pasta such as linguine or fettucine, or a nice purée of celery root and parsnip.
Recipe from David Vinas, professional chef
