- 1). Take the giblets and set aside the liver. Place the rest of the giblets along with the neck into a medium-sized saucepan and cover with cold water so that the liquid level is 2 inches above the giblets.
- 2). Add the onion, celery and parsley and bring to a boil over high heat, skimming the foam as it rises to the surface.
- 3). Reduce the heat to medium low, cover the saucepan, and simmer for 1 hour and 10 minutes.
- 4). Add liver and simmer for 20 more minutes.
- 5). Strain the broth and reserve.
- 6). Take the pan that you roasted the duck in and pour all the fat and other liquid in the pan into a bowl. Set aside until the fat rises to the top.
- 7). Skim the fat off the surface and discard.
- 8). Place the roasting pan over medium heat and whisk in the flour.
- 9). Cook a few minutes, whisking constantly, until the flour is a nice golden brown color.
- 10
Remove the pan from the burner and slowly add the reserved duck broth and sherry, whisking constantly. - 11
Put the pan back on the burner and adjust the heat so that the mixture boils very gently. Stir constantly until the gravy thickens and coats the back of a spoon. - 12
Season with salt and pepper, pour into a gravy boat and serve.
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