• duck giblets
• duck liver
• water
• small red onion chopped
• 1 cup chopped celery
• 2 tbsp. chopped parsley
• 1/2 cup flour
• pepper
• salt
• dry Sherry / port (your choice)

Take the giblets out of the duck cavity, put the liver aside for later.

Put the giblets into a saucepan and add water so that it covers the giblets by about two inches.

Throw in the chopped celery, onion and parsley and bring to a boil over high heat. As foam appears on the surface, skim it off using a spoon.

Reduce the heat to medium low, put a lid on the saucepan, and simmer for approximately one hour.

After an hour, add the liver and simmer for another 20 minutes.

Strain the broth and reserve.

Take the tray that you roasted the duck in and pour all the fat and other liquid from the tray into a bowl. Set aside until the fat rises to the top.

Skim the fat off the surface and discard (or save for your roast potatoes). Pour the remaining juices back into the roasting tray.

Place the roasting pan over medium heat and whisk in the flour.

Cook a few minutes, whisking constantly, until the flour is a nice golden brown colour.

Remove the pan from the burner and slowly add the reserved duck broth and sherry, whisking constantly. Add sherry or port to taste.

Put the pan back on the burner and adjust the heat so that the mixture boils very gently. Stir constantly until the gravy thickens and coats the back of a spoon.

Season with salt and pepper, serve and be taken to gravy wonderland!