Wild Duck with Onions and Baby Carrots

Butter a fairly large casserole, and spread a layer of onion, carrot and garlic, with the bunch of aromatic herbs and the clove. Spread the duck with melted butter, lay it on top of the vegetables, cover with the slices of lemon and start cooking it in the oven. Meanwhile, fry 1/4 cup of butter gently in a pan, brown the pieces of lard in it, then cook the baby carrots in it and lastly the spring onions. Transfer the ingredients as they gradually become cooked to a soup plate, season sparingly with salt, and keep hot. While the last pieces are cooking (after about 20 minutes), pour into the casserole the flaming brandy and then reduce almost completely. Remove the duck, untie it, transfer to a serving plate and surround with the piping hot garnishing. After eliminating the bunch of aromatic herbs, crush with a pestle the vegetables remaining in the casserole, together with the slices of lemon. Collect this sauce and sprinkle over the garnishing. Serve immediately.