In a large saucepan, combine the neck and giblets (excluding the liver), water, celery, carrot, onion, tangerine rind, bay leaf and peppercorns. Bring mixture to a boil, reduce heat and continue to cook at a simmer for 1 hour, occasionally skimming off the froth. Add liver and continue to cook at a bare simmer for another 30 minutes.
Strain the stock through a fine sieve into a bowl. (Reserve the neck and remaining giblets for gravy, if you will be making gravy). There should be about 3 cups of stock. If there is more, simmer the stock until it is reduced to about 3 cups; if there is less, add enough water to make up to 3 cups.
Storage of Stock
This stock can be made up to two days in advance. Allow stock to cool completely, uncovered. Keep chilled in an airtight container, in refrigerator, until ready to use.