Instructions: To make the marinade mix the wine with onion garlic anchovies olives and herbs.

Pour over the pieces of duck cover and leave to marinate for 2 hours.

Remove the pieces of duck from the marinade pat dry with absorbent paper and rub salt and pepper into them.

Melt the butter in a large stewpan fry the pieces of duck quickly for 10 minutes until golden on all sides.

Pour in the marinade cover the pan and let the duck simmer for 1 hour or until tender.

If necessary add more wine.

Transfer the pieces of duck to a hot dish.

Strain the sauce into another pan remove the grease by laying sheets of absorbent paper on it then add the egg yolk and reheat stirring without boiling.

Garnish the duck with sprigs of cress.

Serve with baked tomatoes macaroni and the sauce handed separately.

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