You’ll need the bones from the legs of three ducks or the bones from one whole duck.
How to make duck stock from scratch
1. Chop a whole carrot, one medium onion and a stick of celery into chunks. Brown them with the duck bones in a spoon or two of olive oil in a large pot.
2. When the bones and vegetables are brown, add 1.5 litres of cold water and bring to the boil. Spoon off any white scum that rises to the top – as the water boils, it will keep rising to the top so have a large spoon and a plate ready so you can keep skimming it.
3. When you have removed all the scum, add a bouquet garni and 3 whole black peppercorns and simmer the stock over a low to medium heat so that it bubbles gently. Cook until you have a strongly flavoured reduced broth. Strain the stock through a fine sieve or tamis. Leave to cool and skim off any fat.
How to turn duck stock into a duck sauce
– To use the duck stock as a sauce, bring the duck stock to the boil and keep boiling until it is reduced by half or until you have a strong reduction. Sieve to remove impurities. Leave to cool and remove any fat on the top.