Yum! I made this using leftovers from a Peking duck and used it to make a soup with duck, bacon, mushrooms and noodles. It had lots of flavour and I didn't need to add anything else much to the soup.
You'd be proud of me! I saved two carcasses and made this amazing stock. I doubled all the ingredients except the water. Five litres were plenty to cover the two corpses and extras. It took about two hours at step 3 to reduce the stock. I ended up with a sensational and strongish duck consomme. I made it to use in your Duck Soup, but I could have slurped my way through the entire pot. Thanks so much for posting.