Tuesday I cooked two 5-lb. ducks using an Ina Garten recipe in which you simmer the ducks in 6 quarts of salted chicken broth before you roast the duck. (BTW, I wasn't that pleased with the result -- I roasted for a shorter time than recommended and cut the temperature a bit, but it was still overcooked. So I don't recommend her technique.) Now I have a whole lot of duck broth and a nice layer of duck fat. I know what to do with the fat, but what's a good use for all that broth? I'm planning to stick it in the freezer, but I'd love some ideas for it.