I found GG Mora's delicious sounding stock recipe (red wine included) below, [BROKEN LINK REMOVED],
and may try that for making the most of a carcass and wings left over from trying out Bittman's braised thai duck from this week's dining section in the NYT, but does anyone have any other variants on basic duck stock, say, chinese flavors or other spices, etc, and what are favorite uses for frozen duck stock-- just as a flavor-filler outer, or more particular uses/flavor complements? Somehow I've gone all this time without ever cooking a duck at home.
Part of me is thinking shredded meat from the duck carcass, bulgur cooked in heated duck stock, dried cranberries, toasted nuts, and sauteed/caramelized onions, but that's a pretty brown dish.
Likewise, besides potatoes, what are folks' favorite uses for rendered duck fat? I am sort-of low carbing, so turnips and rutabagas and less starchy root vegetables would work.
Thanks in advance.