We ordered a wonderful Peking duck at dinner yesterday. The server asked if I wanted to take the carcass home for stock, which I did. So, a few questions -- Can I make duck stock from just one carcass? (If yes) Should I roast the carcass and veggies before simmering, or should I skip that step and just toss the ingredients into a pot, cover with water, and let it all simmer for several hours? And, is it worth it for the small amount of stock I'll end up with? Thanks!