1 wild duck
1 stalk celery, cutup
Melted butter
Rosemary, marjoram
Consomme
1 sm. onion
1 sprig parsley
Salt and pepper
2 tbsp. currant jelly

Preheat oven to 425 degrees. Place onion, celery, and parsley in cavity. If the duck has been split down the back for cleaning, tie the cavity together with string. Place the duck on a piece of heavy-duty aluminum foil large enough to cover it completely. Brush duck with butter and sprinkle with seasonings. Bring up foil around the duck and seal the edges with a double fold. Place in a shallow pan and roast for 1 and 3/4 hours. Remove the onion and celery from the cavity. Pour juice from the bird into a small saucepan and cook until brown. Add 2 tablespoons of currant jelly and canned consomme until the proper consistency is attained.