Wild Duck Stock
4-5 wild ducks carcases, Breast, legs and wings removed.(we used mallards)
3 carrots, chopped
3-4 celery ribs, chopped
2 onions chopped
4-6 garlic cloves, bruised
4 bay leaves
bunch of thyme
bunch of parsley stems
Glug of olive oil
Saute carrots, onion and celery for 5 minute in olive oil in a large stock pot.
Add a nice fat pinch of both pepper and salt while sauteing.
Add Garlic and Saute for 1 minute
Add duck carcases and other ingredients and fill water 3-5 inches over the ducks.
Keep heat regulated to just under a simmer. You don't want to see active bubbles in the pot but you should see a heft amount of steam coming out of the pot.
Start skimming white/grey foam or small particulate every 30 minutes starting after 1 hour of cooking
Cook for 10-20 hours depending on how rich you would like your stock
Strain stock through a fine Chinois when complete