Duck Giblet Pan Gravy

• Duck giblets
• 1 stalk celery
• 1 onion, chopped rough skin on
• 8 parsley stems
• 1/4 cup unbleached all-purpose flour
• 3 tbs butter
• 2 tbs sherry

1. Standard duck gravy recipe
2. 1 Take the giblets and set aside the liver. Place the rest of the giblets along with the neck into a medium-sized saucepan and cover with cold water so that the liquid level is 2 inches above the giblets.
3. 2 Add the onion, celery and parsley and bring to a boil over high heat, skimming the foam as it rises to the surface.
4. 3 Reduce the heat to medium low, cover the saucepan, and simmer for 1 hour and 10 minutes.
5. 4 Add liver and simmer for 20 more minutes.
6. 5 Strain the broth and reserve.
7. 6 Take the pan that you roasted the duck in and pour all the fat and other liquid in the pan into a bowl. Set aside until the fat rises to the top.
8. 7 Skim the fat off the surface and discard.
9. 8 Place the roasting pan over medium heat and whisk in the flour. Anthony: work on this section; should be prepare roux, whisk in liquids, combine with roasting pan deglaze
10. 9 Cook a few minutes, whisking constantly, until the flour is a nice golden brown color.
11. 10 Remove the pan from the burner and slowly add the reserved duck broth and sherry, whisking constantly.
12. 11 Sett the pan back on the burner and adjust the heat so that the mixture boils very gently. Stir constantly until begins to thicken enough to coat back of a spoon.

giblets, celery, onion, parsley, flour, butter, sherry

Taken from www.epicurious.com/recipes/member/views/duck-giblet-pan-gravy-51565811 (may not work)