Armagnac Jelly

Duck Stock

• 4 kg fresh duck bones
• 50 ml Vegetable oil
• 6

Prepare the duck stock: Remove any excess fat from the duck bones and render down for another use (basic technique 1). Chop the bones into small pieces. Heat half the vegetable oil in a large, heavy-based frying pan over a medium heat, add the bones and cook until evenly brown. Drain in a colander. Place the same frying pan back on the heat and add the remain