Duck Stock

• 1 x 2 kg (4 lb 8 oz) free-range duck carcass (including the neck), excess fat and parson’s nose removed

Preheat the oven to 180°C (350°F/Gas 4). Using a cleaver, chop the duck carcass roughly into 5 cm (2 inch) square pieces. Place in a heavy-based flameproof roasting tray with a few drops of oil and roast until golden.

Remove the bones from the tray, then place the tray over low