Duck Stock Recipe

• 2 duck carcasses, minced
• 1 carrot, minced
• 1 onion, minced
• 2 stalks celery
• 2 cloves garlic
• 1 bay leaf
• 1/4 c. tomato paste
• 1 teaspoon black peppercorns
• 1 c. white wine

1. Saute/fry the duck bones, carrot, onion, and celery in a large skillet till brown.
2. Deglaze the skillet with the white wine and transfer to a stock pot.
3. Add in the rest of the ingredients and sufficient water to cover all the ingredients by 2 inches.
4. Bring to a boil and reduce heat to simmer.
5. Skim off the foam and fat occasionally.
6. Reduce the stock to half its volume.
7. Strain and reserve for use.

duck carcasses, carrot, onion, stalks celery, garlic, bay leaf, tomato paste, black peppercorns, white wine

Taken from cookeatshare.com/recipes/duck-stock-17442 (may not work)