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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
Make sauce: 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.
Make duck: 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. Turn duck
and roast, breast side up, until duck is deep golden
brown and cooked
through, about 15 minutes longer. Transfer duck
to platter. Serve
with sauce.
