Gather up a bunch of duck carcasses, legs and thighs and make a batch of delicious Duck Soup. This is a good way to make use of duck parts that we usually discard. You can also get rid of the root ends and trimmed pieces of carrots, celery and onions (even onion skins are okay). “Cheap red wine” should be dry, unflavored and unsweetened. A big jug of burgundy works fine. Use the stock for soups, stews and sauces.

Ingredients

8 to 10 duck carcasses more bodies equals more flavor

2 large carrots, chopped

3 celery stalks, chopped

1 yellow onion, chopped

6 garlic cloves

cooking spray

cheap red wine

cold water

1 tablespoon black peppercorns

bouquet garni (a bunch of herbs tied together with string)

Instructions

Place duck carcasses and next four ingredients in a large roasting pan. Spray contents with pan spray. Place in a preheated 400-degree oven for 1 1/2 hours, turning contents every 20 minutes until evenly browned. Add contents of the pan to a large stock pot. Pour some wine into the roasting pan to loosen any bits stuck to the pan. Pour liquid and loosened bits into the stock pot. Pour 2 cups of red wine into stock pot and enough water to just cover contents of the pot. Add peppercorns and bouquet garni. Simmer, uncovered over low heat for 6 to 8 hours, making sure that you keep enough liquid in the pot to just cover contents. Cool to room temperature and pour contents through a colander covered with cheesecloth. Discard stuff in colander. Transfer liquid (stock) to a medium stockpot. Simmer until liquid is reduced by one-half.

Notes

Reduced and cooled game stocks can be frozen in ice cube trays or zipper-lock bags (double-bag it!). Once frozen, you can use a cube or two to add flavor to sauces.

You’ll find more recipes to prepare using the meat and fish that you’ve harvested yourself in every issue of MidWest Outdoors, available by subscribing on our website.