Duck Giblet Soup

While a duck roasts on a spit, its gibblets can be put to excellent use.

• giblets, wings, and necks of two ducks
• 5 cups water
• 1 teaspoon salt
• 1 medium onion
• 1 slice celery root
• 1 cup raw long-grain rice
• 1 tablespoon butter
• 1 tablespoon flour
• freshly grated nutmeg

In a kettle place the giblets, wings, and necks and water. Add the salt, onion, and celery root and simmer, covered, until the giblets are thoroughly done, about one hour. Strain the soup into another kettle and add the rice. Cook about twenty minutes, or until rice is tender but still firm. Remove the meat from the necks and wings and reserve along with the giblets, halved or left whole. Combine with the rice and bring to a boil. blend the butter and flour and add to the soup. Cook four minutes longer. Add a generous dash of nutmeg.