Anononymous 8-01-05

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 1/2 cups water

2 tablespoons (1/4 stick) butter

6 large garlic cloves, sliced

1 cup ruby Port

1 tablespoon all purpose flour

For duck:

1/3 cup soy sauce

3 tablespoons Dijon mustard

3 large garlic cloves, pressed

1 teaspoon coarse salt

1 teaspoon ground pepper

1 teaspoon dried thyme

Cut off duck wing tips at joint. Combine neck, heart, gizzard and

wing tips in large saucepan. Add onion, carrot and celery to pan.

Add 4 1/2 cups water and bring to boil. Reduce heat and simmer 1

hour. Strain stock into medium saucepan. Boil stock until reduced to

1 cup, about 15 minutes. Melt 1 tablespoon butter in heavy large

skillet over medium heat. Add sliced garlic and saute until golden,

about 2 minutes. Add Port and boil 5 minutes. Add reduced duck stock

and boil until reduced to 1 cup, about 8 minutes. Mix remaining 1

tablespoon butter and flour in small bowl. Whisk into sauce and

simmer until thickened, about 1 minute. Season sauce with salt and

pepper. Preheat oven to 400F. Trim excess fat from cavity of duck.

Using fork, pierce duck skin in several places. Place duck, breast

side up, on rack in large roasting pan. Brush soy sauce over duck.

Mix mustard and pressed garlic in small bowl. Brush mustard

mixture over duck. Mix salt, pepper and thyme in another small

bowl. Sprinkle spice-herb mixture over duck and in cavity.

Roast duck 45 minutes. Turn duck and roast, breast side down, 30

minutes.