If you're already breaking down a whole duck, why not make the most of it?
While you may not buy whole birds all the time, when you do, you should definitely take the time to turn the bones and scraps into stock. When working with duck bones, I like to make a brown stock, which involves roasting the bones and vegetables before simmering them in water with tomato paste and aromatics. I find that roasting the bones intensifies their flavor, which is important because there aren't a ton of them to begin with here .
Add a spoonful of tomato paste to the mix, and stir everything together on the baking sheet before pouring the mixture into the stockpot with the bones and veggies. Toss in a few sprigs of thyme and parsley, a couple of bay leaves, and some whole black peppercorns.
Putting together this stock"kit" makes your life a lot easier; when you're ready to cook, all you need to do is fill up the pot with water, and get it simmering on the stove. Cover the bones by a few inches with water, bring it to a boil, skim off any scum and foam that rises to the surface, and then reduce the heat to a steady simmer. Let the stock simmer away for a couple of hours until it's a deep reddish brown, very flavorful, and has reduced by about a third.
At this point, the stock is ready to go. You can cook with it right away, or cool it down before transferring it to the fridge. There will be some fat that accumulates on the surface of the stock; it can be skimmed off with a ladle while warm. Or you can make life easy by chilling the stock completely, which will harden up this layer of fat, so it can then be easily removed with a spoon.
You're left with a delicious, homemade brown duck stock that is great as-is for a variety of recipes, but for this Big Duck Project, we will reduce it down into a silky, rich duck
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