bones and skin from one Peking duck
1 bunch of parsley
2 bay leaves
1 tsp peppercorns
water to cover
Put all ingredients in a large stock pot and cover with water. Cook over medium heat for two hours. Adjust heat so the stock does not boil too much, just a slow boil/simmer.
Let cool, then strain the stock. Throw away solids.
There will be a lot of fat so you will need to de-fat the stock. If you do not have a de-fatter, let the stock cool so the fat turns into a solid, then take it off.