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1
Reserve the gizzard, heart and neck of the duck and pull off as much fat as possible from the cavity.
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2
Reserve the fat.
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3
The liver of the duck will not be used in this recipe but it can be diced and sauteed with mushrooms as an hors d'ouevre or frozen for later use.
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4
Preheat oven to 400 degrees.
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5
Lightly season the duck with salt and pepper and place it on a rack in a roasting pan.
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6
Prick the skin lightly all over and roast for one hour and 15 minutes.
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7
Prick the skin lightly from time to time while the duck is roasting.
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8
During the roasting time, heat one tablespoon of the duck fat in a heavy saucepan.
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9
Mince the gizzard and heart and add it to the pan along with the onion and celery.
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10
Saute the vegetables and duck innards until they are lightly browned.
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11
Add the garlic, one-half cup of the wine and stir to loosen any brown particles in the pan.
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12
Add the water, the neck of the duck and salt and pepper to taste.
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13
Simmer covered for 45 minutes.
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14
Strain this stock into a clean saucepan.
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15
Add the cranberries to the strained stock in the saucepan along with the vinegar and sugar.
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16
Cook over medium low heat until the cranberries soften and pop.
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17
Lower heat and simmer until the sauce has thickened somewhat.
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18
When the duck has finished roasting, remove it to a platter.
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19
Pour the fat out of the roasting pan (it can be reserved for another cooking purpose).
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20
Add the remaining 1/2 cup of red wine to the pan.
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21
Stir to scrape up any brown particles and pour this mixture into the sauce.
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22
Re-heat the sauce and season to taste with salt and pepper.
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23
Carve or quarter the duck and serve with the sauce.
