1. cut the duck legs into small pieces, cut through at the joint.
Using a large kitchen knife, cut duck carcass in half lengthwise at sternum.
Remove the backbone. Cut the wings into small pieces. Cut the breasts diagonally down the middle. Place the duck meat in a large baking dish.
2. peel the garlic cloves, 8 cloves together with the red wine and 8 sage leaves on the duck meat form. Cover the baking dish, leave the duck in a cool place for 2 hours and then remove from the marinade and drain.
Heat the oil in a roasting pan (or wide casserole). Roast the duck meat at low temperature with the skin side first for 5-7 min until brown, turn to the other side and roast for another 5 min. Pour off the fat. Pour in half of the marinade and the chicken stock. 4.
Steam the duck meat in a closed container at a low temperature for 2 hours, 30 min, repeatedly pouring the stock, gradually adding the remaining marinade.
In the meantime, for the gremolata, chop the remaining garlic cloves and sage. Using a peeler, thinly peel the lemon zest, completely removing the white inner skin. Chop the lemon peel very finely, mix with the garlic, sage and a tiny bit of salt and keep sealed until ready to use.
6. 1 hour before the end of cooking, stir the paradeis pulp with 2 tbsp of water, add to the duck form with pepper and cloves. At the end of cooking time, add the
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