oven-roasted mallard

Take the mallard, preferably from rustic farming, remove the entrails and any feathers, then season the inside with salt and pepper, inserting the bouquet garni, a knob of butter, a clove of garlic, and a slice of orange; smooth the breast with lard to keep it tender, tie it up including some sage and rosemary. Place the mallard in the baking dish and brown it over low heat in the preheated oven. Add a splash of white wine, let it evaporate, and allow it to cook for two hours in the oven at 300°F. Baste it occasionally with a bit of lard. Serve it accompanied by roasted new potatoes, garnished with a bouquet of herbs and slices of orange, and optionally a bit of polenta.