I am making duck confit this weekend and was purusing the Web for what to do with the backs, necks, and innards. You all gave me lots of ideas, but it left those livers looking for a home. Well, since I love chicken livers, this morning's breakfast was duck livers sautéed in bacon fat with thinly sliced onions...oh my, such decadence! The boney parts are in the freezer for future bone broth, and the skin trimmings are simmering on the stove, with my husband anticipating the crunchy bits. Happy times!

And don't forget the Ginger duck recipe from Cooking for Mr. Latte. Finally made it last week and it was great. Best part, tho, is the gingery stock, which makes fabulous rice!

I use Ina Garten's recipe for roast duck which has you simmer the duck in chicken stock before roasting. It makes excellent roast duck, but the stock is unbelievable. I adore it.

I often use gizzards and necks for stock. Hearts too, but NOT the liver. However, I do love gizzards and if you're ever making confit, confit the gizzard too!

Nothing to add that hasn't already been said - pierino and Mr_Vittles speak the truth. There's nothing in this world like duck fat, it adds incredible flavor to all sorts of things, and the crispy skin is impossibly delicious.

I don't see why the gizzard and neck could n't be simmered for a few hours and turned into a broth. Along with a carrot, celery and onion, additionally a bay leaf and some thyme would not hurt. If you want to use the skin, I agree with Pierino, render the fat starting with a cold pan on medium low heat. Then after the fat has been rendered crank the heat and fry the skin!

Don't even think about trying to make stock from gizzard and skin. Neck, yes,with aromatics like carrots and leeks. Skin makes great crackliings (save the fat), and gizzards you can use for gravy. But to your point, don't waste them.