Grilled Breast Of Wild Duck With Gravy
|Onion||1 Small, minced|
|Hearts, livers, and gizzards from the ducks||2 Cup (32 tbs), chopped fine|
|Hot stock/Water||2 Cup (32 tbs)|
Saute onion, hearts, livers, and gizzards in butter or drippings until lightly browned.
Add stock, cover, and simmer 45 to 50 minutes, or until tender.
Season to taste and thicken slightly with a little flour-water paste before serving.
The addition of drippings from previously roasted duck will give a richer color to this gravy.(To make stock for gravy, cook remaining portions of the birds in water to cover, with a few pieces of celery and some onion, salt, and pepper.
When meat is tender, remove from the bones and use to make a savory hash.)