Singe the duck; wash accurately and dry. Prepare chopped lard, carrot, celery, parsley, half an onion and fry in a pan with oil; add the duck and brown. Splash with half the wine and leave to evaporate; add the bay leaf, some salt and a pinch of pepper and cover with 2 litres of hot water, in which the meat extract has been dissolved. Cover and cook for about an hour and a half; then, remove the duck, skin and bone it and cut the flesh into small pieces. Filter the liquid in which it was cooked. Brown the chopped onion in a saucepan with butter; pour in the rice and roast it; add a splash of wine and when this has evaporated, cook by adding the broth a little at a time and stirring occasionally. After about ten minutes, amalgamate the meat into the risotto and finish cooking. When cooked, add salt if necessary and freshly ground pepper, chopped parsley and grated Parmesan cheese. Stir and serve.