Prepare all the ingredients.

Cut the carotts in a coarse mirepoix...

...and cut the onion, shallot and leek the same way. Prepare a bouquet garni.

Using large scissors or a large mincing knife, cut the duck carcass.

Put the pieces on a roasting sheet.

Cook in the warm oven...

...until a nice coloration is reached.

Halfway through, add the onions and carotts to brown them slightly.

Transfer everything to a large pot. Moisten with white (or red) wine....

...and complete with water to the top of the meat.

Add the bouquet garni, tomato paste, peppercorns and coriander seeds...

...stir and bring to a boil.

While cooking, skim frequently.

Simmer for 1h30.

When finished...

...filter through a chinois or fine sieve. Let cool and store in the fridge. The morning after, remove the fat from the stock.