Duck Frame Stock

Ingredients

    * Leftover bones from roast duck
    * Pan drippings
    * Giblets (gizzard, heart, neck, skinned/peeled duck feet)
    * 1 tsp salt (or to taste)
    * 6 cups (1200ml) water
    * 1/2 tsp vinegar

Procedure

   1. Cook everything in a tightly covered heavy stock pot over medium heat until it 
reaches a full rolling boil, then reduce heat and allow to simmer for 1 1/2 hours.
   2. Drain liquid, discarding bones and reserving any meat.

Notes

    * Don't worry about the vinegar spoiling the flavor of the stock; it cooks out and 
helps leach nutrients such as calcium from the bones, leaving no vinegary odor/flavor 
behind.