Clean the young, well-fed duck. Salt inside and out and rub it with ground black pepper.
Place it in a baking dish and pour the melted butter over it. Around it, distribute the chopped carrots, celery, onions and put it to roast.
When the vegetables begin to fry, add the broth and wine. Occasionally, pour sauce over the duck and turn it to evenly brown on both sides. If the sauce boils off, add more broth or hot water and wine.