After the duck (or the chicken or the ham or the beef) comes the broth. This one was super simple - mostly because these were the only things I had in the house at the time.
all leftover duck bones and skin
1 onion, halved with skin on
handful of parsley
bunch of baby carrots
all of the giblets from the duck (except the liver - fry that for sandwiches)
a few whole black peppercorns
coarse sea salt
You'll note the entire lack of measurement - as long as it tastes good it doesn't matter how much of something to add, especially for broth.
Bring to a boil. Then simmer for 4 hours.
I made an asian-ish duck soup with the broth as soon as it was done: rice noodles, duck pieces, carrots and onions from the broth, a little spinach and a dash of chili paste. Yum!
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