A well flavoured stock is important. So a day ahead, simmer the giblets with onion slices, bay leaf and water to cover. Then strain and season. Pour off the fat from the roasting tin leaving behind the juices.
Over a medium heat, stir in a tablespoon of flour. Blend well. Add a dash of wine. Continue to cook. Stir in the stock and simmer for 2-3 minutes.
A tablespoon of redcurrant jelly, cream or balsamic vinegar will also add to the flavour. Season to taste.