Gravy of two halves

Finely chop 2 shallots and lightly fry in a pan with some live oil and crushed juniper berries.  Add 50mls brandy, 150mls Madeira and set on fire.  Let spirits burn off then simmer until reduced by half.  Add duck giblets, a chopped onion and herbs to a baking dish mix in with some oil and put in the oven to cook.  Once cooked take out and place on the hob.  Add some Bisto to the pan.  (I know it’s a cheat but I love it.)  Add the Madeira sauce and gently simmer on the stove until you get a lovely gravy, strain and serve.