Smokin Soups, Stews and Ragouts - duck carcasses

Method

• 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, stirring occasionally.
• Add the water.
• Put the thyme, parsley sprigs, and peppercorns in a piece of cheesecloth, tie it together with kitchen twine, and add it to the mixture.
• Bring the mixture to a boil.
• Skim off any cloudy scum that rises to the surface.
• Reduce the heat to medium and simmer, uncovered, for 3 hours.
• 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
• In a large saucepan, add the stock, onions, carrots, celery, and bouquet garni.
• Bring the liquid up to a boil and reduce to a simmer.
• Simmer until the liquid reduces by half, about 1 1/2 hours.
• Strain through a fine-mesh strainer and cool.
• Refrigerate overnight and remove any congealed fat from the surface.
• The reduction can be stored in the freezer in ice cube trays for 1 month Yield: about 2 1/2 cups