2 tablespoons olive oil
1/2 cup minced shallots
2 tablespoons chopped garlic
1 cup peeled, seeded and chopped tomatoes
2 cups shredded roasted duck breasts
2 1/2 cups duck reduction, recipe follows
1 tablespoon cold butter
1 tablespoon finely chopped fresh parsley
6 cups duck stock, recipe follows
1/2 cup chopped onions
1/4 cup chopped carrots
1/4 cup chopped celery
1 bouquet garni
2 duck carcasses (about 4 pounds)
1 tablespoon olive oil
Freshly ground black pepper
3 cups chopped onions
1 1/2 cups chopped carrots
1 1/2 cups chopped celery
1 head garlic, split in half
6 bay leaves
1 cup dry red wine
1/4 cup tomato paste
About 3 quarts water
10 sprigs fresh thyme
8 sprigs fresh parsley
1 teaspoon black peppercorns
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