Duck Stew

1) Preheat the oven to 180 C (350 F).

2) Clean the ducks. Reserve the giblets for the gravy.

3) Dry thoroughly, both inside and out. Rub with salt and pepper. Roast the ducks 1 hour.

4) While the ducks are roasting, make the stock.

5) Place the necks, hearts and gizzards (but not the livers, which will not be used in this dish) in water to cover. Bring to a boil and skim.

6) Add the carrot, celery and onion and simmer 45 minutes. Strain and measure. Reduce or add water to make 1 liter (quart).

7) Melt the butter and stir in the flour. Gradually add the stock.

8) Add the shallot and wine and bring to a boil.

9) Cut the ducks into serving pieces and add to the sauce. Lower the heat and simmer until tender, 30-40 minutes.

10) While the ducks are cooking, brown the onions in butter and boil the carrots 3 minutes in lightly salted water.

11) Add to the stew about 5 minutes before it is ready to serve.

12) Season with lemon juice, salt and pepper. Serve with mashed potatoes.