2 duck carcasses, chopped
1 carrot, chopped
1 onion, chopped
2 stalks celery
2 cloves garlic
1 bay leaf
1/4 c. tomato paste
1 tsp. black peppercorns
1 c. white wine

Saute the duck bones, carrot, onion, and celery in a large skillet until brown. Deglaze the skillet with the white wine and transfer to a stock pot. Add the rest of the ingredients and enough water to cover all the ingredients by 2 inches.

Bring to a boil and reduce heat to simmer. Skim off the foam and fat occasionally. Reduce the stock to half its volume. Strain and reserve for use.