Mallard in sauce

Chop the pancetta, melt it together with the butter, and sauté the onion and garlic. Season the mallard cut into pieces, add sage, rosemary, celery, carrot, tomato, prosecco, pepper, and salt. Cook over low heat, adding broth as necessary. You can add 'soppressa' or chopped salami to the cooking broth, as well as some boned anchovies, and substitute the celery, carrots, and tomato with slices of renette apples or quince.