In the realm of avian fauna, we encounter a diminutive creature belonging to the Anatidae family, commonly referred to as the wild duck. One specific member of this family is the European widgeon, which frequently graces the coastal regions of North America, albeit typically in modest numbers. Another variant, known as the American widgeon or baldpate, extends its habitat from the United States, traversing northward to encompass the vast expanse of Canada. Renowned for its delectable nature, this waterfowl’s palate is satisfied by a diet predominantly consisting of grass, grains, and the nourishing roots of plants. In culinary endeavors, it is treated akin to its larger duck counterparts by being plucked, gutted, and skillfully trussed. However, owing to its unique characteristics, it requires a relatively shorter duration of approximately 18 to 20 minutes within a scorching oven, preheated to a temperature of 450 degrees Fahrenheit. Should one desire a well-done rendition of this delectable fowl, the oven temperature should be reduced to 350 degrees Fahrenheit after the initial 20 minutes, allowing for further cooking until the desired level of doneness is achieved, in accordance with personal preferences.