Makes 2 cups

1 duck carcass, chopped
1 red onion, chopped
3 stalks celery, chopped
2 carrots, chopped
12 whole black peppercorns
4 whole cloves
1 bay leaf
1 sprig fresh thyme

1. Place all ingredients in a large stock pot and cover with cold filtered water. Bring to a boil, lower heat to maintain a gentle, steady simmer, and cook for about 3 hours. If water level gets low, add enough boiling water to keep duck pieces submerged. Strain stock into a deep bowl, pressing down on solids. Allow stock to settle, then use a fat separator to pour only clear stock into a clean pot, straining through a fine sieve. Return to heat and boil until reduced to about 2 cups.