Rinse the duck, pat dry and season inside and outside with salt and pepper.
For the filling, peel the shallots, chop finely and saute in clarified butter. Rinse the herbs, shake dry and mix along with the bay leaves into the shallots. Stuff the shallot-herb mixture into the duck and sew the opening with kitchen string.
Heat butter and oil in a large roasting pan and fry the stuffed duck on all sides. Cover the pan and roast in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for 40 minutes. Baste the duck with some white wine. Cover the pan and roast for another 50 minutes in the oven, pouring in the chicken broth and white wine in between.