Title: Roast Duck Gravy
Categories: Sauce
Yield: 6 Servings

		Pan drippings from duck
4	c	Stock
2 1/2	tb	Butter
2 1/2	tb	Flour
		Salt To Taste
		Pepper To Taste

1. Skim all fat from roasting pan; scrape up brown bits from bottom.

2. Add stock; bring to a boil.

3. Meanwhile, melt butter and stir in flour. Cook and stir until flour mixture is golden brown and smooth.

4. Add flour mixture, a little at a time, to stock mixture until sauce is slightly thickened and of gravy consistency; season with salt and pepper to taste. Strain into gravy boat to serve with or over duckling.

Happy Cooking!! Michelle Bruce, 1:208/117

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