Duck brown stock

1. PLACE CHOPPED DUCK CARCASSE IN ROASTING PAN BROWN IN OVEN AT 200°C TURN BONES OCCASIONALLY TO BROWN EVENLY ADD MIREPOIX AND CONTINUE BROWNING DRAIN FAT FROM PAN ADD TOMATO PASTE AND CONTINUE ROASTING DEGLAZE WITH RED WINE AND REDUCE REPEAT 3 TIMES TRANSFER TO STOCK POT AND ADD WATER, SALT AND BRING TO BOIL REDUCE HEAT, SKIM OFF SCUM SIMMER FOR 2 HOURS STRAIN THROUGH A FINE CHINOIS COOL DOWN QUICKLY AND STORE COVERED, NAMED AND DATED IN REFRIGERATOR.