For the sauce:
Debone the duck leg, remove the skin, do not discard the bones and skin but set aside. Peel and chop one onion, the carrot and the garlic clove. Quarter the tomatoes and cut the celery stalk into small cubes.
Cut the duck skin into coarse pieces and brown them heartily together with the bones in a pot. Add the vegetables, thyme and bay leaf. Extinguish with wine and reduce by 3/4. Then add 1 l of water, boil once and simmer for 45 minutes.
For the puree, cook the potatoes in salted water until tender. Then peel them first and press them through a press. Mix in the [soft] butter.
Season with salt. Preheat the stove to 220 degrees.
Peel the remaining onions and chop finely. Saute in duck fat over low heat until translucent. Add the duck meat and cook gently for 15 min.
Form half of the puree in a round high gratin dish, put the duck meat on it and finish with a second layer of puree. Cook in the oven for 20 minutes until golden brown. [Decorate with a few sprigs of fresh thyme] Pour the sauce through a sieve. Bring the parmentier to the table together with the sauce and mesclun (mixed, mainly green leaf salad).
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