Omelet wrote:

> Not sure whether to make gravy or not. There is really nothing that
> warrants it, but it could be good with the meat. I may do some sort of
> wine sauce instead. I have plenty of frozen stock on hand at the
> moment.

Maybe, since you're serving duckling, make a citrus-type sauce? That might
be an option.

kili
--
http://www.caringbridge.org/visit/kilikini