Truss the duck well. You can put a thick slice of country bread well rubbed with garlic (known as a chapon) inside. Season the bird well and brown it all over in the goose or duck fat in a large frying pan.
Pour any remaining fat into a large casserole – one big enough to take the bird – and soften the pork, carrot and onion in it. Place the bird on top and pour over the wine and