Duck Gravy

Ingredients:

giblets and neck from inside duck

butter or margarine

water

brown gravy color (Danish)

drippings from duck

salt to taste

pepper to taste

Directions:

Heat giblets and neck in butter in a small saucepan. When brown, add around 2.5 cups water & brown gravy color. Add a little salt to taste. Cover and cook up to 2 hours. Remove giblets from sauce. Skim fat off duck drippings and add them to the giblet sauce. Add salt and pepper to taste.

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