Rub the duck with salt, pepper and red wine vinegar. Marinate in the refrigerator for 24 hours. Then bring to room temperature and bake breast side down at 220 ° C for 30–40 minutes. Then brush with sweet chili sauce, increase oven temperature to high, and bake until golden brown, 7 to 10 more minutes.
Pour boiling water over raisins. Peel onions, carrots and sweet peppers, thinly slice them and fry them in a pan in a mixture of olive oil and butter.
Remove the tough ends of the asparagus, clean the stems themselves and cut into 1.5–2 cm pieces. Put the asparagus in salted hot water for 3 minutes, drain in a colander, fry with vegetables, 2 minutes.
Rinse the millet very thoroughly in several waters so that the flowing water is completely transparent. Put the millet in a saucepan, pour 500 ml of boiling water, add a little salt and cook until the water is absorbed.
Mix millet with vegetables, add broth, thyme and minced garlic. Simmer until the broth is absorbed.
Cut the duck meat from the bones, cut it into pieces. Arrange the millet with vegetables on plates, lay the duck meat on top and serve.