Season the duck thighs and, in a saucepan with a little oil, seal and reserve. In the same casserole, fry the onion and garlic until they turn golden. Add the tomato and deglaze with the two wines. Let reduce and add the golden duck thigh, water and cook for 2 hours over low heat. When only 30 minutes of cooking remain, add the raisins and prunes.
(Presentation) Serve with toasted pine nuts and fresh herbs.