Duck Stock Take the extra time to trim all the fat from the duck bones. This will significantly reduce the fat content of the stock. Remember to use any unused portions of your duck for the other recipes in this book. Makes 5 servings
	Ingredients: 1 whole duck carcass, all fat removed 1 shallot, halved 1 large carrot, chopped 1 cup red wine, such as cabernet or merlot 1 medium onion, chopped 1 medium parsnip, chopped 10 whole black peppercorns 2 ribs celery, chopped
	Instructions: 1. Preheat the oven to 375°F. Place the duck carcass in a roasting pan and roast for 30 minutes. Add all the vegetables to the roasting pan and roast an additional 30 minutes. 2. Transfer the carcass and vegetables to a medium stockpot and add 12 cups of water and the peppercorns. Bring to a boil, reduce the heat, and simmer for 1 1/2 hours. 3. Drain the roasting pan of any excess fat, then place the roasting pan on top of the stove over medium heat. Add the wine to deglaze the pan and scrape the drippings from the bottom of the pan. Add the pan drippings to the simmering stock. 4. Strain the stock through a fine-mesh strainer or cheesecloth and reserve in the refrigerator, for 3 to 4 days, for later use. You can freeze the stock for up to 90 days.

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