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Standard duck gravy recipe
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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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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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3 Reduce the heat to medium low, cover the saucepan, and simmer for 1 hour and 10 minutes.
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4 Add liver and simmer for 20 more minutes.
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5 Strain the broth and reserve.
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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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7 Skim the fat off the surface and discard.
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8 Place the roasting pan over medium heat and whisk in the flour. [Anthony: work on this section; should be prepare roux, whisk in liquids, combine with roasting pan deglaze]
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9 Cook a few minutes, whisking constantly, until the flour is a nice golden brown color.
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10 Remove the pan from the burner and slowly add the reserved duck broth and sherry, whisking constantly.
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11 Sett the pan back on the burner and adjust the heat so that the mixture boils very gently. Stir constantly until begins to thicken enough to coat back of a spoon.
