Duck Stock
| Yield: | 1 Servings |
| Categories: |
| 2 | Duck carcasses; (about 4 pounds) | |
| 1 | tb | Olive oil |
| Salt | ||
| Freshly ground black pepper | ||
| 3 | c | Chopped onions |
| 1 1/2 | c | Chopped carrots |
| 1 1/2 | c | Chopped celery |
| 1 | Head of garlic; split in half | |
| 6 | Bay leaves | |
| 1 | c | Dry red wine |
| 1/4 | c | Tomato paste |
| About 3 quarts water | ||
| 10 | Sprigs of fresh thyme | |
| 8 | Sprigs fresh parsley | |
| 1 | ts | Black peppercorns |
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