For the broth: Brown duck in a lightly oiled sauce pan. When the duck is dark brown all over, remove from the pan. Remove all but 3 tablespoons of the remaining fat. Add the vegetables, spices and herbs. Cook until the vegetables are golden brown. Add tomato paste, chicken stock, water and duck and bring to a simmer. Cook covered in a 300 degree oven for 2 hours. Let the duck cool in the liquid. When cool enough to the touch, pull the duck meat from the bones and julienne. Strain the liquid and reserve.
For the broth: Bring to a boil and simmer gently until the beets are cooked through. This should take about half an hour. Puree the beets with the cooking liquid and strain out the solids. Reserve the beet broth to finish the soup.
For the soup: In a large sauce pan/soup pot add olive oil over medium/high heat. Add the vegetables and seasoning. Cook the vegetables until they are completely tender.
Add the strained duck and beet stocks, julienned duck, fingerlings, Swiss chard and cooked beets. Bring to a simmer, adjust seasoning if needed.
Serve in a warm bowl topped with a dollop of sour cream and a few dill fronds sprinkled about.