Recipe: The mulard sauce in the southern style

1- In a skillet pour your duck skin cut into small dice and when they have melted and browned well drain them (they will be useful in a small salad for example) put your fat back in the skillet then when it is very hot, pour your diced breast, salt pepper then after 3 minutes drain them keeping the juice and set aside in a small dish.

2- In a casserole pour a little olive oil, slowly sweat your diced peppers and onion for 3 to 4 minutes, then add those of tomato, garlic bay leaves thyme, salt and add a tablespoon of turmeric, cook covered slowly for 10 minutes.

3- Then add the diced breast and the kept juice, the olives mix well, bring to a boil and place covered in the oven heated to 100°(th3/4) cook 4 hours.

4- Then be the first to open this casserole and smell!!!
Serve with fresh pasta new potatoes, poultry, beautiful pieces of meat (veal, Gascon pork)
etc.
I didn't know how to name this recipe made in an instinctive way so I found that this qualifier of Mulardaise suited it wonderfully
Indeed it is the same principle as a Bolognaise and since I come from the region of force-fed mulard ducks !!!
Moreover perhaps this recipe has already been prepared by other cooks but this name came from my own imagination.