Wild Duck Recipe

Ingredients:
* One wild duck, plucked and dressed whole
* Salt
* Two celery sticks or carrots

Equipment:
* Oven (a toaster oven will work for teal)
* Meat thermometer
* Tongs
* Foil

Instructions:

Preheat oven to 450 or 500 degrees.

Pat the bird dry with a paper towel and salt the duck's skin.

Brown the duck in a cast iron pan over medium heat, preferably using duck fat, but oil will do. Use tongs to turn it so it browns on all sides. This will take a few minutes to get that golden brown that drives your tastebuds mad.

Turn off the burner, lift the duck with the tongs, then set two celery stalks or carrots underneath it in the pan. Rest the browned duck on them, breast side up.

Pop the whole shebang into the oven for at least 10 minutes for a small bird such as teal, more for a bigger bird.

Start checking the bird after 10 minutes (more for larger birds) by inserting a meat thermometer into the breast. When it hits 135 degrees, pull it out of the oven.

Set the bird on a cutting board and cover it with a tent made of aluminum foil. Let it rest for at least five minutes.