Photo Credit: Kelsee Hawes

Galley Proof
Stuffed Wild Duck
From "Chef" Kelsee Haws

1 wild duck
1 stalk celery, chopped
1 peeled tart apple, diced
1 cup cooked rice
1 tablespoon melted butter
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika

Clean. Mix all the ingredients thoroughly and stuff duck. Truss on roaster rack. Sprinkle with paprika (1 teaspoon) . Cook a 400F until well done, basting frequently.

Broiled Quail
Split down back. Flatten. Brush liberally with peanut butter. Broil until brown. Serve on hot buttered toast. Garnish with parsley.