Cut the duck into pieces. Brown the pieces for 8 to 10 minutes in butter. Add the tomato, flour and salt, then the water and the bag of spices. Cook for 1 hour and 15 minutes.

Add the onions and mushrooms, and let cook another 30 minutes. Pour the contents of the saucepan onto a heated serving platter and keep warm.

Cut the bread into long, thin strips - the shape of over-sized matches - and fry them in butter. Remove the spice bag from the serving platter, garnish with the olives and bread pieces. Serve.