My way of roasting a duck (see Roasting: A Simple Art) always yields a dividend of duck broth. After the duck is eaten, the bones go back in the broth for more cooking. No matter how the duck is cooked, duck stock is one of those marvelous bonuses from roasting a duck dinner. After the guests have enjoyed all the delicious meat, the remaining bare bones will provide a glistening amber broth to enjoy as is or to use in a more complex soup or sauce. Don
