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Roast Duck with Port Garlic Sauce

  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

  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.