A good duck, roasted well, is always a treat. To give a delicious, crispy skin, ensure that you prick well all over to allow the fat to escape.
First make the stock. Heat the oil in a saucepan and brown the duck gizzard and heart. Add the water, vegetables, bay leaf and liver. Bring to the boil, cover and simmer gently for 45 minutes. Strain the giblet stock into a bowl, return it to the pan and bring back to the boil. Boil rapidly until reduced to about
Put the duck on a wire rack in a roasting tin and sprinkle the breast liberally with a mixture of salt and pepper. Rub the seasoning thoroughly into the skin. Prick the skin all over with a sharp fork or skewer.
When the duck is cooked, a skewer pushed into the meat should release clear, not pink, juices. Transfer to a warm plate, remove the trussing string and keep warm.
Drain the fat from the roasting tin and stir the flour into the remaining juices. Cook over moderate heat until it bubbles, stirring all the time to prevent sticking. Gradually stir in the reduced stock. Cook the gravy for about 10 minutes, stirring until smooth and thickened. Season to taste and serve with the duck.
© 1988 Keith Floyd estate. All rights reserved.