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
6 cups duck stock
1/2 cup chopped onions
1/4 cup chopped carrots
1/4 cup chopped celery
1 bouquet garni
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