Widgeon is a small wild DUCK found in Europe and Asia.
To roast widgeon, prepare, pluck, draw and truss in the same way as duck. Preheat the oven to hot 425 F (Gas Mark 7, 220
C) and roast it for 20 to 25 minutes or until the juices run out clear when the thigh is pierced with the point of a sharp knife.
Widgeon should be carved in the same way as duck and served with a rich gravy, flavoured with port or redcurrant jelly.
One bird will serve two people.