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1
Preheat oven to 475 degrees.
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2
Cut off and reserve the wing tips and second wing joint of the duck.
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3
Leave the main wing bone intact.
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4
Remove the fat from inside the duck and rub it all over the duck.
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5
Sprinkle the duck, inside and out, with salt and pepper to taste.
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6
Brush the duck with the oil.
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7
Arrange the duck breast-side up in a roasting pan.
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8
Add the cutoff wing bones, gizzard and cavity fat.
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9
Bake 30 minutes and pour off the fat from the roasting pan.
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10
Return the duck to the oven and scatter the celery, onion, carrot, bay leaf, thyme and garlic around the duck.
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11
Bake 15 minutes longer if you wish the duck to be medium rare.
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12
Or bake it 30 minutes or longer if you wish your duck well done.
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13
Transfer the duck to a warm platter.
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14
Pour the fat from the roasting pan, leaving the vegetables in the pan.
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15
Place the pan on the stove and cook the vegetables briefly, stirring.
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16
Add the wine and let boil about one minute.
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17
Add the broth and accumulated cavity drippings from the duck and cook, stirring, about five minutes.
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18
Strain the broth and solids, pushing the solids with the back of a spoon to extract as much liquid as possible.
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19
Heat the butter in a small saucepan, swirling it around until it takes on a nice hazelnut color.
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20
Do not burn.
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21
Pour the butter over the duck.
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22
Carve and serve with the hot pan sauce.
