Duck Stock

• 1 kg (2 lbs) duck bones (carcass)
• 2 tablespoons duck f

In a large saucepan, heat the fat and brown the bones over a high heat. Add the vegetables and brown over a medium heat. Add the tomato paste (purée), thyme and bay leaf, and cook until the tomato begins to brown.

Add the wine and water and bring to the boil. Skim any scum from the surface of the stock and simmer for 1½ hours. Strain the stock through a fine sieve or muslin. Cool the st