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 This recipe was taken from:

Bon Appétit  
December 1997 
R.S.V.P.; Upperline Restaurant
New Orleans, LA  
 
 Yield 4 servings
 
For Sauce
1 5 lb. Duck, neck, heart and gizzard, reserved 1 medium onion, quartered
1 carrot, coarsely chopped
2 tbs. butter		 1 celery stalk, coarsely chopped
4 1/2 cups of water
1 cup ruby Port		 6 large garlic cloves, sliced
1 tbs. all purpose flour
For Duck
1/3 cup soy sauce 3 tbs. Dijon mustard
3 large garlic cloves, pressed 1 tsp. coarse salt
1 tsp. ground pepper 1 tsp. dried thyme
 
Make the Sauce
  1. Cut off duck wing tips at joint.
  2. Combine neck, heart, gizzard and wing tips in large saucepan. Add onion, carrot and celery to pan.
  3. Add 4 1/2 cups water and bring to boil. Reduce heat and simmer 1 hour.
  4. Strain stock into medium saucepan. Boil stock until reduced to 1 cup, about 15 minutes.
  5. Melt 1 tablespoon butter in heavy large skillet over medium heat.
  6. Add sliced garlic and sauté until golden, about 2 minutes.
  7. Add Port and boil 5 minutes.
  8. Add reduced duck stock and boil until reduced to 1 cup, about 8 minutes.
  9. Mix remaining 1 tablespoon butter and flour in

    10. small bowl. Whisk into sauce and simmer until thickened, about 1 minute. Season sauce with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before serving.)
     
Make the Duck
  1. Preheat oven to 400°F.
  2. Trim excess fat from cavity of duck. Using fork, pierce duck skin in several places.
  3. Place duck, breast side up, on rack in large roasting pan. Brush soy sauce over duck.
  4. Mix mustard and pressed garlic in small bowl. Brush mustard mixture over duck. 
  5. Mix salt, pepper and thyme in another small bowl. Sprinkle spice-herb mixture over duck and in cavity.
  6. Roast duck 45 minutes. Turn duck and roast, breast side down, 30 minutes.
  7. Turn duck and roast, breast side up, until duck is deep golden brown and cooked through, about 15 minutes longer. 
  8. Transfer duck to platter. Serve with sauce.