Stir-fry celery, carrots, onion, garlic, rosemary and bay leaves. Add the duck meat and the dry bread, simmer with white wine and remove the pan from the fire.
Inside a terrine, alternate layers of bread, duck meat, slices of bresaola, parmesan and more bread. Add broth, cover with parmesan and bake at 130 degrees for 2/3 hours, covering it with aluminium foil.
In the last minutes, uncover the dish and set the oven at 180 degrees, to colour the surface. The time has come to taste a perfect sopa coada!