Duck Demi Glazed Sauce

Brown duck stock is similar to the Fond De Veau is made with veal. This demi glazed/glace sauce is a straight reduction or an optional thickening sauce, looks like jell-o. This sauce that can be used on meat and poultry. Much as I like this duck stock to produced a sauces that’s more refined and quite tasty for my duck and chicken dishes. 
Ingredients:
2 lbs duck bones
1 celery stalk,chopped
medium carrot, diced
150g leeks, chopped
1 medium yellow or white onion, chopped
4 garlic cloves
2 tbsp tomato paste
¼  tsp black peppercorns
1 bay leaves
20g (bouquet garni) assortment of fresh sage, dill, Italian parsley, thyme and rosemary
20 cups of water
Preparation:

1. Preheat oven to 250°C. Place the duck bones, vegetables and garlic in roasting pan and roast for 30-40 minutes or until nice and brown. Transfer the bones and vegetables to a large copper stock pot or any heavy pot with water. Place the roasting pan on the hob over medium heat to deglaze brasier and roasting pan with 2 cups water to scrape up all the browned bits. Transfer browned bones liquid to the pot.

2. Add the peppercorns, bay leave, tomato paste, bouquet garni and season with a little bit of salt if you like.

3. Bring to a boil, reduce low heat, cover and barely simmer the bones the first time for 4-6 hours to extract flavor.

4. Strain the bones and save the stock in to copper casserole pan or any deep pan. Re-boil the brown stock over medium-low heat.

5. Skimming if any oil that comes to the top.

6. Turn off the heat, when the liquid reduces by half or until the stock it reaches desired consistency or should that be a beautiful brown meaty goodness.

7. Once cooked let it cool, pour and save the gravy into a container. I'd suggest you freeze this in an ice cube tray  then transfer them all into a freezer-bag. I prefer to place in a individual small air tight bags, so I have exactly the amount I need for my sauces. Stored in the freezer section of fridge use within 2-6 months  .