Cut the duck into serving pieces. Season with 1/2 teaspoon of the salt and the black pepper. Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the duck and brown evenly on both sides, about 10 minutes. Sprinkle with the flour and continue to cook, stirring, for 4 to 5 minutes.
Add the onions, celery, bell peppers, and mushrooms. Stir, scraping the bottom of the pan to loosen any browned particles, and cook for 4 to 5 minutes. Add the garlic and tomatoes. Cook for about 2 minutes. Add the remaining 1/2 teaspoon salt, bay leaves, and wine. Continue to cook, stirring, until the sauce thickens slightly, about 5 minutes. Add the stock and reduce the heat to medium. Cook, stirring occasionally, for about 2 hours, or until the duck is tender.
Remove the bay leaves and serve.
Yield: 4 servings