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scolobey

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First, buy a peking duck, rinse out the inside, and simmer it in water for about two hours. Strain and skim, then throw it in the fridge to cool it down.

While your stock is simmering, Take a whole bunch of giblets. I used nothing but duck hearts. Chop your internals up fine and cook them gently (medium low) in butter. When they're brown, add some flour and cook that gently until it too browns (nice and foxy). Now, add your peking duck stock as you stir, taking that roue and all of those giblets up into a starchy thick mass of down home goodness. Keep adding stock slowly and simmering to swell up all of that flour starch until you're happy with the consistency. Season, then consume. Throw it on mashed potatoes or on some french fries with cheese or biscuits. Or, why not, just put it in a bowl, sprinkle some chives, and call it soup.

-Queso

www.everybodyplayswithfood.com

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