INGREDIENTS

INSTRUCTIONS

1. Wash and dry ducklings.  Pierce skin all over with fork so fat will cook
out. (Set giblets aside to simmer for broth) 2. Rub skin with mixture of
salt and pepper: stuff 4 onion quarters into cavity of each bird; place on
a rack in a large roasting pan. (Or use two small pans, if necessary) 3.
Roast, uncovered in a slow over 325F 3 hours, or until drumstick joints
move easily and ducklings are a rich golden-brown. (During roasting, pierce
skin with fork several times. Also to keep fat from smoking, dip it from
the roasting pan into a bowl several times during cooking. There will be as
much as 6 cupfuls.) 4.  Cut 2 ducklings into quarters. (Poultry sheers do a
fast job.) Arrange on a heated serving platter. Serve with Golden Gravy and
Pumpernickel Stuffing ( Set other duckling aside to cool.) 5. Wrap cooled
duckling; chill with 4 cups of Duck Giblet Broth or Duck Pilaf for another
meal. DUCK GIBLET BROTH Combine giblets (except liver) and necks with 1
medium-size onion, chopped; handful of celery tops; 2 teaspooons of salt;
and 6  cups water in a large saucepan. Simmer one hour. Add livers for last
20 minutes cooking. Strain stock; measure; add water, if needed to make 6
cups.  Save 4 cups for making Duck Pilaf, Grind or chop giblets and add to
remaining 2 cups broth for Golden Gravy. Makes 6 cups. GOLDEN GRAVY Remove
rack from roasting pan.  Tip pan and our off all fat into a bowl. Return 4
tablespoons to pan; blend with 4 tablespoons flour; cook stirring all the
time, just until mixture bubbles.  Stir in 2 cups of broth with ground
giblets; continue cooking and stirring, scraping baked-on juices from
bottom and sides of pan, until gray thickens and boils 1 minute. Season to
taste with salt and pepper.  Makes about 2 1/2 cups.

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