Herb Roasted Duckling with Gravy

Great Duck recipe to try out

Cooking in Sens

I miss being able to buy duck parts; legs, breast, gizzards.  Roasting a whole fowl, other than chicken, seems a little over the top unless it’s a holiday.  In France I probably ate duck weekly in some form or other but mostly duck breast 😀

Anyhow.  I found a frozen duckling at some store and rubbed it with herbs and olive oil. Too bad I had to use dried herbs but it’s still snowing and cold here, so nothing’s growing except for one hardy sprig of rosemary.

I poked the duckling all over with a cooking fork, cut up some carrots, onions and celery, stuffed some into the cavity with a bay leaf and boiled the rest of the vegetables with the duckling giblets to make the gravy broth.

After 1 1/2 hours, I poured off and reserved the duck fat and added some vegetables to the bottom of the pan to…

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