• 1 oven-ready duckling, about 2–2.5 kg/4½–5
• 450 g/1

Remove the giblets from the duckling. Cover the giblets generously with cold water, add salt and a peeled onion for flavour if liked and bring up to the boil. Simmer gently for 30–40 minutes to make the stock, then strain and reserve 4 dl (¾