For sauce:
1 5−pound duck, fresh or frozen, thawed (neck, heart and
gizzard reserved)
1 medium onion, quartered
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
4 1/2 cups water

2 tablespoons (1/4 stick) butter
6 large garlic cloves, sliced
1 cup ruby Port
1 tablespoon all purpose flour

For duck:
1/3 cup soy sauce
3 tablespoons Dijon mustard
3 large garlic cloves, pressed
1 teaspoon coarse salt
1 teaspoon ground pepper
1 teaspoon dried thyme

Cut off duck wing tips at joint. Combine neck, heart, gizzard
and wing tips in large saucepan. Add onion, carrot and celery
to pan. Add 4 1/2 cups water and bring to boil. Reduce heat and
simmer 1 hour. Strain stock into medium saucepan. Boil stock until
reduced to 1 cup, about 15 minutes.

Melt 1 tablespoon butter in heavy large skillet over medium heat.
Add sliced garlic and saute until golden, about 2 minutes. Add Port
and boil 5 minutes. Add reduced duck stock and boil until reduced
to 1 cup, about 8 minutes. Mix remaining 1 tablespoon butter and
flour in small bowl. Whisk into sauce and simmer until thickened,
about 1 minute. Season sauce with salt and pepper.

Preheat oven to 400F. Trim excess fat from cavity of duck. Using
fork, pierce duck skin in several places. Place duck, breast side
up, on rack in large roasting pan. Brush soy sauce over duck. Mix
mustard and pressed garlic in small bowl. Brush mustard mixture
over duck. Mix salt, pepper and thyme in another small bowl.
Sprinkle spice−herb mixture over duck and in cavity. Roast duck
45 minutes. Turn duck and roast, breast side down, 30 minutes.

Turn duck and roast, breast side up, until duck is deep golden
brown and cooked through, about 15 minutes longer.
Transfer duck to platter. Serve with warmed sauce.