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.
