If you’ve shot your own duck, you need to pluck the feathers first. I always keep the skin on my game-birds because there is so much flavour in the skin. It is a little more labour intensive but totally worth it.
Once you have done that, remove the guts and reserve the heart, liver and gizzard for the sauce.
Now, fry the duck legs and carcass in a little oil until they get a nice colour. Add the heart, liver and gizzards and fry for a couple of minutes more.
Add and fry the diced vegetables until they too get a bit of colour then stir in the honey and vinegar, letting the vegetables caramelise slightly.
Slowly pour in the red wine, letting the alcohol evaporate and then finally add the stock and herbs.
Let the sauce simmer for at least an hour, topping up with stock or water if needed. Before you serve up, reduce the sauce until it resembles syrup.
Always check the seasoning.