Duck Stock

• 2.25 kilograms duck bones, chopped into 2- to 3-inch pieces
• 120 grams canola oil
• 450

Rinse the duck bones well to remove any traces of blood. Using a towel, dry the bones well (wet bones would steam rather than roast). Coat the bones with oil. Put the bones in a roasting pan that is large enough to hold them in one layer. (The duck feet are not roasted, as that would reduce the extraction of gelatin.) Roast at