Roast Duck with Port-Garlic Sauce

epicurious.com

Greg College

subheading: For sauce:

1 5-pound duck, fresh or frozen, thawed (neck, heart and gizzard reserved)

1 medium onion, quartered

1 carrot, coarsely chopped

1 celery stalk, coarsely chopped

4 ½ cups water

2 tablespoons (¼ stick) butter

6 large garlic cloves, sliced

1 cup ruby Port

1 tablespoon all purpose flour

subheading: For duck:

⅓ cup soy sauce

3 tablespoons Dijon mustard

3 large garlic cloves, pressed

1 teaspoon coarse salt

1 teaspoon ground pepper

1 teaspoon dried thyme

Directions at epicurious.com

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