Things You'll Need:
- water
- salt
- saucepans
- strainers
- 3/4 cup chopped celery
- peppers
- 2 tbsp. chopped parsleys
- dry sherry to taste
- wire whisks
- mixing bowls
- 1/2 cup all-purpose flour
- chef's knives
- 1 small red onions chopped
- gravy boats
- giblets
- gravy ladles
- mixing spoons
- Dry Sherry To Taste
- Giblets
- Peppers
- Salt
- Water
- Salt
- Chef's Knives
- Chef's Knives
- Gravy Boats
- Gravy Ladles
- Mixing Bowls
- Mixing Spoons
- Saucepans
- Strainers
- Wire Whisks
- Water
- Salt
- Saucepans
- Salt
- Strainers
- Mixing bowls
- 1/2 cup all-purpose flour
- 2 tbsp. chopped parsleys
- 3/4 cup chopped celery
- 1 small red onions chopped
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Step 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.
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Step 2
Add the onion, celery and parsley and bring to a boil over high heat, skimming the foam as it rises to the surface.
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Step 3
Reduce the heat to medium low, cover the saucepan, and simmer for 1 hour and 10 minutes.
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Step 4
Add liver and simmer for 20 more minutes.
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Step 5
Strain the broth and reserve.
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Step 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.
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Step 7
Skim the fat off the surface and discard.
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Step 8
Place the roasting pan over medium heat and whisk in the flour.
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Step 9
Cook a few minutes, whisking constantly, until the flour is a nice golden brown color.
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Step 10
Remove the pan from the burner and slowly add the reserved duck broth and sherry, whisking constantly.
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Step 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.
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Step 12
Season with salt and pepper, pour into a gravy boat and serve.
