Canard Sauvage au Genièvre

• 450–900 g(1–2 lb) wild duck or mallard
• a carrot,

Wipe the duck with a damp cloth. If you have the giblets place them in a roasting pan with the chopped vegetables. Crush half of the juniper berries and place in the cavity of the duck; sprinkle salt over the skin.

Place the duck on the bed of vegetables and roast in a moderately hot oven (Mark 6, 200°C, 400°F) for 45 minutes. Pour off any surplus fat and turn the duck over so that it i