Last week I stashed away some of the pan drippings from my roasted duck in the cavern of my freezer. Usually that just gives the item an extended stay of execution before I eventually just chuck it curbside about a year or so later. However, the lucky duck got a second life this time instead. I also had some of the stock that I made in the rear of my fridge, which is pretty close to being in the freezer....I mean things back there actually do freeze. So with those ingredients at hand, I set off upon my gravy escapade, much like my paella adventure last week. Tackling the brown bits does take an inordinate amount of bravery in my book, so I consider this recipe to be almost a red badge of ceremonial courage.

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