Wild Duck Roast

Pat the wild duck dry with paper towels, inside and out, to help the skin crisp during roasting.

Season the duck cavity and exterior generously with salt, working the salt under the skin where possible.

Cut the bacon into thin lardons (small strips) and insert them under the skin of the duck using a larding needle or small knife, distributing them evenly across the breast and legs to keep the meat moist.

Heat the lard in a large roasting pan over medium-high heat until shimmering.

Sear the duck on all sides in the hot lard until the skin is browned, about 8–10 minutes total.

Place the duck breast-side up in the roasting pan and pour the wine around it (not over it) to prevent the skin from steaming.

Roast the duck in a preheated 375°F (190°C) oven for approximately 90 minutes, basting every 20 minutes with the pan juices to keep the meat tender and the skin crispy.

Check the duck for doneness by piercing the thickest part of the thigh with a knife; the juices should run clear or pale with no pink.

Transfer the cooked duck to a cutting board, tent loosely with foil, and let rest for 10 minutes before carving.

Strain the pan juices through a fine sieve into a serving bowl to accompany the duck as a sauce or gravy.