Duck Stock

• 2 (5-pound) dressed ducks
• 3 celery ribs, quartered
• 2 medium onions, quartered
• 1 green bell pepper, quartered
• 2 (32-ounce) containers chicken broth
• 2 quarts water
• 2 bay leaves
• 5 sprigs fresh thyme
• 1 teaspoon black peppercorns

1. Place ducks on a rack in a large roasting pan. Bake at 350u0b0 until a meat thermometer inserted into the thickest portion registers 180u0b0 (about 2 hours and 15 minutes). Cool completely. Remove meat from ducks, reserving bones. Chop meat, and set aside for gumbo.
2. Combine duck bones and remaining ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour. Skim fat and foam off top of stock after first 10 minutes of simmering. Pour stock through a wire-mesh strainer into a large bowl, discarding solids.
3. Note: Store stock in a tightly covered container in refrigerator up to 3 days, or freeze up to 3 months.

celery, onions, green bell pepper, containers chicken broth, water, bay leaves, thyme, black peppercorns

Taken from www.myrecipes.com/recipe/duck-stock (may not work)