Categories: Poultry 
      Yield: 3 frozen rea 
  
           -duckling (about 4 1/2 
           -pounds each) 
      2 ts Salt 
    1/2 ts Pepper 
      3 sm Onions, peeled and 
           -quartered 
           Duck Giblet Broth 
           Golden Gravy 
           Pumpernickel Stuffing 
  
  1. Wash and dry ducklings.  Pierce skin all over with fork so fat will 
  cook out. (Set giblets aside to simmer for broth) 
  2.  Rub skin with mixture of salt and pepper: stuff 4 onion quarters 
  into cavity of each bird; place on a rack in a large roasting pan. (Or 
  use two small pans, if necessary) 
  3.  Roast, uncovered in a slow over 325F 3 hours, or until drumstick 
  joints move easily and ducklings are a rich golden-brown.  (During 
  roasting, pierce skin with fork several times.  Also to keep fat from 
  smoking, dip it from the roasting pan into a bowl several times during 
  cooking.  There will be as much as 6 cupfuls.) 
  4.  Cut 2 ducklings into quarters. (Poultry sheers do a fast job.) 
  Arrange on a heated serving platter.  Serve with Golden Gravy and 
  Pumpernickel Stuffing ( Set other duckling aside to cool.) 
  5.  Wrap cooled duckling; chill with 4 cups of Duck Giblet Broth or 
  Duck Pilaf for another meal. 
  DUCK GIBLET BROTH 
  Combine giblets (except liver) and necks with 1 medium-size onion, 
  chopped; handful of celery tops; 2 teaspooons of salt; and 6  cups 
  water in a large saucepan.  Simmer one hour.  Add livers for last 20 
  minutes cooking.  Strain stock; measure; add water, if needed to make 6 
  cups.  Save 4 cups for making Duck Pilaf,  Grind or chop giblets and 
  add to remaining 2 cups broth for Golden Gravy.  Makes 6 cups. 
  GOLDEN GRAVY 
  Remove rack from roasting pan.  Tip pan and our off all fat into a 
  bowl.  Return 4 tablespoons to pan; blend with 4 tablespoons flour; 
  cook stirring all the time, just until mixture bubbles.  Stir in 2 cups 
  of broth with ground giblets; continue cooking and stirring, scraping 
  baked-on juices from bottom and sides of pan, until gray thickens and 
  boils 1 minute.  Season to taste with salt and pepper.  Makes about 2 
  1/2 cups.