Wild duck with cream

Preparation:

Preparation: The duck. Combine the crushed clove of garlic, the sliced onion, two or three crushed sprigs of parsley, the bay leaf, a few grains of pepper, the wine and two or three tablespoons of oil in a bowl; pour the mixture over the duck and leave it to marinate for a few hours, turning it occasionally. Drain the duck in a saucepan, add the butter, salt and pepper and cook in a hot oven for about half an hour; remove from the oven, remove the fat from the sauce and continue cooking in the oven for another three quarters of an hour. Filter the marinade and pour it into a saucepan, reduce it over high heat and pour it over the duck, turning it well to let it infuse. Drain the duck, cut it into pieces, put it on a serving plate and keep it warm. Beat the egg yolk with the cream and a little chopped parsley in a bowl; add the mixture over a very low heat (or in a bain-marie) to the duck cooking liquid. Drizzle the duck pieces with the hot sauce and serve.