After standing 90 minutes in cold water, stew the duck in the oven in the oil until browned on all sides. Use a moderately hot oven. Salt, add a little water and wine.
During roasting, the duck is flushed with liquid. Add pepper, garlic, tomato paste and bay leaf. Roasting continues. If necessary, add more water until the meat is soft.
Separately beat the yogurt and flour. Pour the mixture into a tray and finish baking the duck. Add salt as eeded.
The dish is served warm with a separately prepared side dish.