- 2 duck carcasses (about 4 pounds)
- 1 tablespoon vegetable oil
- 2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup chopped carrots
- 1 cup chopped celery
- 3 cups chopped yellow onions
- 1 head garlic, split in half
- 6 bay leaves
- 1 cup dry red wine
- 1/4 cup tomato paste
- 12 cups water
- 10 sprigs fresh thyme
- 5 sprigs fresh tarragon
- 8 sprigs fresh parsley
- 1 teaspoon black peppercorns
- Break and crack the bones of the carcasses.
- Heat the vegetable oil in a 6-quart stockpot over medium-high heat. Season the bones with 1 teaspoon of the salt and the black pepper. Add the bones to the pot and brown for about 10 minutes, stirring often.
- Add the carrots, celery, onions, garlic, bay leaves, and the remaining teaspoon 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, tarragon, and parsley sprigs in a piece of cheesecloth, tie it together with kitchen twine, and add it to the mixture. Add the peppercorns and bring the mixture to a boil. Skim off any cloudy scum that rises to the surface. Reduce the heat to a 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.