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Pluck, peel , pass a flame over a farmyard duck and wash it. Cut it into pieces not too big. Apart, mince thinly some onion and let it brown along with some olive oil, then add the duck that you have lightly floured. Mix the pieces and let them brown on every side. Pour out some dry white wine and let it evaporate. Add aboundantly fresh or bottle tomatoes. Put some salt, pepper and go on with cookong it. This sauce is excellent to season gnocchi made with potatoes. After having seasoned all the gnocchi in a course-dish, display a piece of duck upon each single dish, along with a spoonful of sauce. You will have the left meat with vegetables, as second course.
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