duck stock

i had my butcher cut up 2 ducks for me for 2 dinners, this is what i made with the trimmings, courtesy of emeril. cooking time doesn't reflect the fact that you should make this a day ahead, refrigerate overnight,and skim the fat before using or freezing, just like chicken soup. use this as you would any stock.

• Ready In: 3 hrs 15 mins
• Yields: 3 quarts

Ingredients

• 2  duck carcasses (about 4 pounds)
• 1  tablespoon olive oil
•  salt
•  fresh ground black pepper
• 3  cups  chopped onions
• 1 1⁄2 cups  chopped carrots
• 1 1⁄2 cups  chopped celery
• 1  head garlic, split in half
• 6  bay leaves
• 1  cup dry red wine
• 1⁄4 cup tomato paste
• 3  quarts water, about
• 10  sprigs fresh thyme
• 8  sprigs fresh parsley
• 1  teaspoon black peppercorns

Directions

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