5 lb. duckling, thawed
1 sm. carrot, quartered
Salt
Bay leaf
Ginger
1 med. onion, sliced
1 rib celery, quartered
Peppercorns
Pepper
1/2 c. white wine or ginger ale

Place giblets in 2 quart saucepan and add 1/2 onion, carrot, celery, salt, peppercorns and 1 bay leaf. Cover with water 1/2 inch above all and simmer to make stock (for sauce). Season inside and outside of bird with salt, pepper, ginger, and insert remaining 1/2 onion in cavity; truss. Place on rack about 1/2 inch water in pan. Roast at 350 degrees until golden, about 1/2 hour. Turn and pour wine or ginger ale over bird. Roast, breast up, until bronze and tender, about 1 hour. Add sauce.