Duck Stock

3 duck carcasses
1 whole onion, cut into 1/4 or 1/8 inch pieces
2 cups celery, 1/2 inch cut
2 cups carrots, 1/2 inch cut
2 bay leaves
1 Tbsp. duck seasoning
2 quart water plus 1/2 cup
Salt and pepper to taste

Season with mix. Roast in a 425-degree oven for 20-30 minutes
or until medium brown. Remove to a stockpot. Use a 1/2 cup of
water to deglaze roast on pan, and then pour over duck with
remaining water. Bring to a boil and simmer for 1-1/2 - 2 hours.