While I think most CIA instructors would agree with Bob, I have had
wonderful success over the years making duck Dimi (except for the one time I
did it overnight and my temp was too high and the water boiled off and I
almost burnt down my house...).
Short version:
Roast the bones (even if already cooked) at 500 for approx 40 mines until
VERY brown.
in a stock pot: brown celery, carrots, onion (or leek), garlic, pepper corns
after all are nicely colored, add 1.5 teaspoons - table spoon of tomato
paste.
Deglaze with about 1/4 cup of wine and cook until almost dry.
Add bouquet garni (thyme, bay, etc)
toss in the bones, cover with COLD water and bring up to a simmer slowly.
Often I do not care to make a perfectly clear stock and just let it boil
away.
After about 6 hours you have something that is pretty much duck stock. I
strain the bones and veggies, and return the stock to heat and reduce it to
like 1.5 cups of liquid. That is pretty much duck dimi and its very rich and
tasty. As little as a spoonful finishes sauces very nicely. You can also
reconstitute it into lighter stock rather easily.

If you are just making stock, omit the tomato paste and wine....

Good luck!
-N



"Herself" > wrote in message
...
> To make duck stock, is it basically the same as chicken stock? And then
> a demi-glace is stock reduced by half?
>
> Just need to make sure I don't screw this up... :-)
> --
> 'Tis Herself