|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.