Duck Stock

• 2 duck carcasses -, abt 4 lbs
• 1 tablespoon olive oil
• salt to taste
• freshly ground black pepper to taste
• 3 cups onions Chopped
• carrots cup Chopped
• 1 cup chopped celery
• 1 garlic head split in half
• 6 bay leaves
• 1 cup dry red wine
• 1 cup tomato paste
• 3 quarts water about
• 10 thyme sprigs Fresh
• 8 parsley sprigs Fresh
• 1 teaspoon black peppercorns

1. Break and crack the carcass. In a large stock pot, heat the vegetable oil. Season the bones with salt and pepper. Add the bones to the pot and brown for about 10 minutes, stirring often. Add the onions, carrots, celery, garlic, and bay leaves. Season the mixture with salt. Cook until the vegetables are soft, about 5 minutes, stirring often. Add the wine and tomato paste and stir to mix. Cook for 5 minutes,
2. Strain through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The stock can be stored in the freezer for 1 month.

carcasses, olive oil, salt, freshly ground black pepper, onions, carrots, celery, garlic, bay leaves, red wine, tomato paste, water, thyme, parsley, black peppercorns

Taken from www.yummly.com/recipe/Duck-Stock-1654274 (may not work)