When it comes to baked mallard from the Magredi, it's impossible not to think of the enchanting landscapes of Friuli Venezia Giulia, where culinary traditions intertwine with nature. This dish, which evokes the rusticity and authenticity of the countryside, is perfect for a family dinner or a Sunday lunch, when time seems to slow down and we gather around the table. Choosing a rustic farmed mallard, with its intense and genuine flavor, is essential for achieving a result that enhances the aromatic herbs and butter, a combination that makes the meat tender and succulent. The slow and patient oven cooking allows the aromas to be released and envelop the surroundings, while the lard melts into the meat, creating a golden and irresistible crust. This dish represents not only a moment of togetherness but also a tribute to the gastronomic tradition of a region rich in history and flavors.

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.