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Brown the onions and garlic in the chicken drippings. Remove from the heat and reserve.
Mix the peeled tomatoes with the tomato concentrate and puree. Heat them in another casserole until they turn slightly golden. Add 1 1/2 tablespoons of the flour to thicken. Add the onions and garlic to the tomato mixture. Add the chicken, bacon, and duck and cover with 2 1/4 cups of water. Add salt and freshly ground black pepper. Bring to a slow simmer and cook for 40 minutes. Add 3 slices of blanched orange to casserole and leave for 15 minutes to allow the orange aromas to permeate the chicken. Then remove them and reserve for garnish.