Duck Stock

Directions

1. 1
   Break and crack the carcass.
2. 2
   In a large stockpot, heat the vegetable oil.
3. 3
   Season the bones with salt and pepper.
4. 4
   Add the bones to the pot and brown for about 10 minutes, stirring often.
5. 5
   Add the onions, carrots, celery, garlic, and bay leaves.
6. 6
   Season the mixture with salt.
7. 7
   Cook until the vegetables are soft, about 5 minutes, stirring often.
8. 8
   Add the wine and tomato paste and stir to mix.
9. 9
   Cook for 5 minutes, stirring occasionally.
10. 10
    Add the water.
11. 11
    Put the thyme, parsley sprigs, and peppercorns in a piece of cheesecloth, tie it together with kitchen twine, and add it to the mixture.
12. 12
    Bring the mixture to a boil.
13. 13
    Skim off any cloudy scum that rises to the surface.
14. 14
    Reduce the heat to medium and simmer, uncovered, for 3 hours.
15. 15
    Strain through a fine-mesh strainer and cool.
16. 16
    Refrigerate overnight and remove any congealed fat from the surface.
17. 17
    The stock can be stored in the freezer for 1 month.