Roast Wild Duck With Celery Jus

Ingredients

• 1 wild duck (canvas-back, mallard, sprig, or teal)
• 1 handful raw celery
• Salt
• Pepper
• Lemon
• Paprika

Method

1. 1 Stuff the plucked bird with a tight handful of plain raw celery.
2. 2 Roast in a hot oven (425°F) for 8 to 11 minutes, depending on the bird's size and oven heat.
3. 3 Carve the bird, separating the breast and legs.
4. 4 Thoroughly squeeze the carcass in a press to extract the juices.
5. 5 Season the resultant liquid with salt, pepper, lemon, and paprika.
6. 6 Pour the hot seasoned liquid over the carved meat and serve immediately.