1 large plucked mallard breaded turkey stuffing (stuffing can be a recipe in itself) small red potatoes optional: onions, mushrooms, garlic 1/3 cup of red wine to start gravy Easy. stuff the bird, place it in the roasting bag, surround it with the potatoes. Place bag w/ bird in a baking vessel - a caserole dish is good. Add onion, mushroom, garlic if desired. Add wine. Bake @350 for an hour or so. Meat thermometer to at least 150 or until potatoes are cooked in the center. Use drippings for gravy. Serves 2. note: In our house growing up we used the traditional roast duck recipe with the onion and citrus stuffing and bacon on the outside for moisture. These days cooking bags do a far better job of retaining moisture than the old pan roasters ever did, so I have dispensed with the bacon. I've also done away with the onion/citrus stuffing and replaced it with a more traditional bread stuffing like you use in a turkey. I've found that a good large roasting quality mallard doesn't really need a lot of attempts to change the flavor.