8– 10 duck carcassesmore bodies equals more flavor
2large carrotschopped
3celery stalkschopped
1yellow onionchopped
6garlic cloves
pan spray
cheap red wine
cold water
1tablespoonblack peppercorns
bouquet garnia bunch of herbs tied together with string
Instructions
Place duck carcasses and next four ingredients in a large roasting pan. Spray contents with pan spray. Place in a preheated 400 degree oven for 1 1/2 hours, turning contents every 20 minutes until evenly browned. Add contents of the pan to a large stock pot. Pour some wine into the roasting pan to loosen any bits stuck to the pan. Pour liquid and loosened bits into the stock pot. Pour 2 cups of red wine into stock pot and enough water to just cover contents of the pot. Add peppercorns and bouquet garni. Simmer, uncovered over low heat for 6 – 8 hours, making sure that you keep enough liquid in the pot to just cover contents. Cool to room temperature and pour contents through a colander covered with cheesecloth. Discard stuff in colander. Transfer liquid (stock) to a medium stockpot. Simmer until liquid is reduced by one-half.
Notes
Reduced and cooled game stocks can be frozen in ice cube trays or zipper-lock bags (double-bag it!). Once frozen, you can use a cube or two to add flavor to sauces.