|Dried sage||1⁄2 Teaspoon|
|Onion||1 Medium, chopped|
|Giblet broth||1 1⁄2 Cup (24 tbs)|
|Grated lemon rind||1 Teaspoon|
|Sweet pickles||1 Tablespoon, chopped|
Cook duck giblets and neck with 2 cups water, mace, celery leaves, parsley, and a pinch of salt until tender.
Strain (save broth).
Chop giblets extremely fine and set aside.
Combine onion, sage, salt, and pepper arid stuff into duck cavity.
Place bird on a rack in roasting pan and roast in a preheated 350° oven for l 1/4 to 1 1/2 hours.
To serve, cut into quarters with kitchen shears, place on platter, and keep duck warm while you make sauce.
To make the sauce: Chop onion very fine and saute in heated butter until golden.
Pour in almost all of the giblet broth (if there isn't enough to make 1 1/2 cups, add dry red wine).
Stir enough of the broth into the arrowroot or cornstarch to make a smooth paste and add to the giblet mixture.
Cook over a moderate heat, stirring constantly, until sauce bubbles and thickens.
Add lemon rind, sweet pickles, and, last of all, the chopped giblets.
Bring to a boil again and pour into gravy boat.
Serving size: Complete recipe
Calories 4322 Calories from Fat 2750
% Daily Value*
Total Fat 305 g469.5%
Saturated Fat 104.9 g524.3%
Trans Fat 0 g
Cholesterol 1568.2 mg522.7%
Sodium 3234.9 mg134.8%
Total Carbohydrates 35 g11.8%
Dietary Fiber 8.2 g32.6%
Sugars 18 g
Protein 340 g680.8%
Vitamin A 68.5% Vitamin C 220.7%
Calcium 26.7% Iron 455.1%
*Based on a 2000 Calorie diet