Add to the pot, the small onions, the “tomacons”, the whole head of garlic, the marinade, half of the brandy, cinnamon and water, so that the duck does not run out of liquid.
When the mixture begins to boil, lower the heat to low, cover the pan and let cook for 30 minutes.
Turn the duck over, and add water if it is running out of liquid.
Cook it covered for 30 minutes and add the prunes and pine nuts. Cover and let cook 30 minutes more.
Uncover and check if the duck is tender, if so, turn off the heat and let stand, always with the pot covered. If it is not done, cook for a few more minutes.
