Place duck carcasses and next four ingredients in a large roasting pan. Spray contents with pan spray. Place in a preheated 400 degree oven for 1 1/2 hours, turning contents every 20 minutes until evenly browned. Add contents of the pan to a large stock pot. Pour some wine into the roasting pan to loosen any bits stuck to the pan. Pour liquid and loosened bits into the stock pot. Pour 2 cups of red wine into stock pot and enough water to just cover contents of the pot. Add peppercorns and bouquet garni. Simmer, uncovered over low heat for 6 €“ 8 hours, making sure that you keep enough liquid in the pot to just cover contents. Cool to room temperature and pour contents through a colander covered with cheesecloth. Discard stuff in colander. Transfer liquid (stock) to a medium stock pot.
Add soup contents to stock and simmer over medium heat until carrots are just soft. Serve in bowls topped with cheese or croutons or both.
For more information please visit: http://www.huntfishcook.com/
So what would you do with duck and vegetables leftovers? Here’s a suggestion…how about duck soup? A wonderful recipe, that includes a whole lot of vegetables and barley! Try to ignore the quacking and focus on the recipe!!