Heat the duck fat in a saucepan and brown the duck roast on medium heat, about 4 to 5 minutes on each side. Using a zester or peeler, scrape the zest from half of an orange. Take care not to scrape the bitter white pith in the process.
Place the duck, garlic, olives, onion and orange zest in a cast iron Dutch oven. Season and pour the dry white wine over it. Add the bouquet garni, cloves, and lard, scored diagonally. Cover and let marinate for about 12 hours, making sure to turn the duck every 3 hours.
After 12 hours, place the Dutch oven on the stove, covered, bring it to a boil and then let simmer on low heat for 1 hour.
Clean the mushrooms and cut them in thick slices, then sauté in olive oil. Add the mushrooms to the Dutch oven 20 minutes before it has finished cooking.
Clean the mushrooms and cut them in thick slices, then sauté in olive oil. Add the mushrooms to the Dutch oven 20 minutes before it has finished cooking.
Serve hot with mashed potatoes or pan-fried or caramelized root vegetables.
Recipe from David Vinas, professional chef
