Make the Mead-scented Sauce: preheat the oven to 190°C/375°F/ gas 5 and roast the duck bones until brown, about 20-25 minutes.
In a large heavy-based pan, heat a little oil and brown the shallots, carrot, garlic, celery stalk and thyme until golden. Add the mead and reduce by half. Add the roasted bones and cover with stock or water. Bring to the boil and skim