Boil the duck meat with a pinch of salt until ready, the meat needs to fall off the bone easily.
Clean the veggies and chop them as desired. I prefer coarsely. Pour olive oil in a deep pot, put the potatoes in to saute briefly, then add the carrot and onions.
Cook 10 min., then add the tomato paste, pinch of sugar and blended tomatoes.
Stir and saute 5 min. Add the bay leaf, salt, paprika and pour in some of the broth in which you boiled the duck meat.
Cover with a lid, lower stove to moderate and smother 15 min.
Debone the meat, cut it into small pieces.
Cover with lid again and cook until the potatoes soften.