| Photograph: Virginia Rollison |
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**Whole roasted duck at** Edi & the Wolf
Call at least 24 hours ahead to reserve this off-menu duck dish, serving up to four. Austrian natives Eduard Frauneder and Wolfgang Ban rub the roasted bird with paprika and stuff it with orange and apple quarters, celery, garlic cloves and rosemary. The burnished beauty is presented whole at the table before being brought back to the kitchen for carving. Earthy accompaniments complement the supple meat: creamy celery-root puree, tender brussels sprouts, wild mushrooms and slivers of Granny Smith apples. *102 Ave C between 6th and 7th Sts (212-598-1040). $100.---MU*

Feasts!

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Monday January 12 2015

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