Mallard, Or Wild Duck I

Ingredients

• mallard (wild duck)
• g fat-and-lean prosciutto
• celery, parsley, carrot
• large onion
• olive oil
• water
• black cabbage (cavolo nero) or whole lentils
• butter
• salt and pepper

Instructions

1. Draw the mallard (keeping liver, heart, gizzard) and cut out the tail oil gland to reduce gaminess; remove the head and fold the neck skin over the breast.
2. Make a base of finely chopped prosciutto, celery, parsley, carrot and onion in oil; lay the mallard on it, seasoned with salt and pepper.
3. Color all over, then add water and cook to doneness.
4. Boil black cabbage or lentils, finish them in the mallard's juices (adding a knob of butter if needed), and serve together.