need help with duck broth!

[Guest guest]

Well, we received 4 ducks yesterday, 2 which I oven roasted and we

ate for

dinner, and 2 which I put into the stock pot to make broth for

soup. I know

the NT recipe calls for just using the carcasses, but there is so

little meat and bone

on the bird to begin with, these were young ducks. I added some

additional

spices, but well, the results are less than satisfying.

The oven roasted birds weren't bad, I definitely need some good

recipes to

have a starting point though. But the broth--who knew that duck

broth would

smell so remarkably like wetlands?!

In any case, I have many quarts of this stuff now, and don't want to

waste

it if I can avoid it--does anyone have any idea for how to flavor

this so it

doesn't smell and taste so clearly of mudflats, or recipe

suggestions? My husband says it reminded

him of when he lived in Mali, West Africa, then connected it to a

fish stew

they would make; when I asked him if it was good, he said, " No, but

it was

available. " :0)

Thanks, Leann