FOR 4 SERVINGS:
Pluck, draw and cut into fourths a "mazoro" (wild duck), preferably a hen, after leaving it to hang for three days. The evening before cooking, soak it in wine with thyme, marjoram, rosemary, bayleaves and a drop of vinegar. The next morning put it in a terracotta pot with olive oil and garlic and roast on high flame until half cooked. In a separate pan lightly fry some onion and celery and bayleaves and add 4 salted sardines (rinsed) and 15 g. of pickled capers. Add the pieces of duck, salt, pepper and cover with white wine and broth. Cover and finish cooking on medium/low heat for about 1, 1/2 hours, adding frequently cold broth. Serve with hot grilled polenta.