Trim excess fat off duck. Remove breasts and legs. Cut each breast and leg into 2 pieces. Season duck pieces with salt and pepper. Reserve carcass for stock, if desired.
Heat half the butter in a large Dutch oven. Brown duck pieces for about 3 minutes each side. Drain off excess fat, if desired. Remove duck to a plate and reserve.
Add remaining butter to same Dutch oven. Saute pearl onions for about 3 minutes or until golden. Add pancetta and continue cooking over medium high heat until pancetta is crisp. Add all the vegetables and saute for 2 minutes. Return duck to Dutch oven. Add cinnamon, bay leaves, raisins, wine, cloves and herbs. Bring to a boil. Reduce to a low simmer and cook uncovered for 30 minutes or until wine is reduced by half. Add the tomatoes and water or stock. Season with salt and pepper. Bring to a boil again then reduce heat to low. Cover and simmer for about 1 1/2 hours or until duck meat is very tender. Turn the duck pieces often while cooking.