Most whole ducks will come with a bag of giblets inside. I use them to make giblet stock for the gravy but you can also make giblet soup or duck liver pate, whatever takes your fancy!
1 x 2.2-2.5kg oven-ready duck
A handful each of fresh sage, rosemary and thyme
2tsp plain flour
300ml stock (chicken or giblet)
- Preheat the oven to 160C/325F/Gas mark 3.
- Rub the duck skin all over with the sea salt, and stuff the duck with the fresh herbs. Place the duck, breast side up, on a rack in a roasting tray and roast for 3 hours, draining the fat that comes off into a bowl about once an hour.
- Turn the oven up to 220C/425F/Gas mark 7 and roast for another 15 minutes to really crisp up the skin.
- Transfer the duck from the rack to a warm plate and leave to rest for a few minutes whilst you make the gravy.
- Skim the fat off the bowl of juices you have set aside until just the duck 'jelly' remains. Add the port and simmer for a few minutes until it is well reduced. Stir in the flour and allow to boil rapidly for a few seconds, then gradually stir in the stock. Bring to the boil and then simmer for a few minutes until rich and thick. Season to taste and strain into a warm jug.