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1
Preheat the oven to 350 degrees.
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2
Remove the duck giblets.
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3
If you choose, chop and saute the giblets and set them aside to toss into the gravy later.
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4
Prick the duck's skin with a fork.
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5
Rinse and pat dry with paper towels.
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6
Twist the wing tips under the back and place the duck, breast side up, on a rack set in a roasting pan.
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7
Stuff onions, carrots and butter into the cavity.
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8
Sprinkle the duck all over with the dried herbs and 1/2 teaspoon each of salt and pepper.
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9
Lay bacon slices crosswise over the breast.
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10
Roast duck in the oven until the internal temperature reaches 180 degrees, 11/2 to 2 hours.
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11
Place duck on a serving platter and tent with foil.
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12
Remove vegetables from cavity.
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13
(Check to see if the vegetables are edible.
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14
If still raw, microwave until tender and feed to the dogs.)
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15
Prepare the gravy by pouring off all but 3 tablespoons of the fat from the pan.
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16
Place the pan over medium heat.
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17
Using a wooden spoon, scrape up the burned bits stuck to the bottom and then sprinkle with the flour.
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18
Cook, stirring, to toast the flour, about 3 minutes.
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19
Add the milk and 1/2 cup water.
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20
Bring to a boil, then reduce the heat and simmer.
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21
If too thick, loosen with water.
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22
Season with salt and pepper to taste.
