Recipe Keeper - Duck Ragù

Use duck back, neck, wings to make stock with onion, celery, carrots and 2 quarts of water. Brown all first. Cook at least 1 hour. In dutch oven, over medium heat, cook bacon, remove to bowl. Put on medium high and add duck - cook until brown on all sides and remove. Add onion, carrot, garlic and celery and cook until softened, about 7 to 9 minutes. Add tomato paste and cook for 2 minutes. Add herbs (bouquet garni), deglaze with splash red wine. Cook 2 minutes then add remaining wine, tomatoes, chicken stock, nutmeg & cinnamon and dried mushrooms and bring to a boil. Add duck and return to boil, lower heat, cover and allow to simmer for 1.5 hour. Remove duck and allow to cool. Pull all meat off the bones and return to pot, without the bones. Simmer uncovered for 30 minutes, or until quite thick. Season with salt and pepper.