DUCK VEAL STOCK
1 duck carcass, quartered and trimmed of fat
8 pounds cut veal bones (joints are best)
6 oz. tomato paste
3 gallons water
1 bay leaf
1 stem of fresh thyme or a pinch of dried thyme
1/2 tsp white or black peppercorns
Preheat oven to 400 F. Roast the duck carcass and veal bones in a covered roasting pan until golden brown - about 30 minutes. Turn once halfway through to promote even browning.
Remove the bones from the pan and place in a stockpot. Pour off the grease from the hot roasting pan and deglaze it with a few cups of water. Scrape the bottom well and add to the stockpot with the tomato paste. Fill the pot with remaining water, cover, and place over high heat and bring to a boil.
As soon as stock boils, remove the cover and reduce the heat to a steady simmer. Immediately skim off all fat and impurities from the surface with a large ladle.
Simmer 10-15 minutes, and then skim again. Add the bay leaf, thyme and peppercorns. Continue to simmer for 6-8 hours, skimming every 30 minutes. After simmering and reducing the stock, give it a final skim and strain through a fine strainer. Stock should be reduced to 20% of original liquid, if needed, continue to reduce.
To save stock for 4-5 days, cool at room temperature and refrigerate. To save stock indefinitely, pour into clean ice cube trays, let cool and freeze. When frozen, un-mold and store in a tightly sealed plastic bag. Each cube is about 1
ounce of stock.