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1
In a mixing bowl, stir together the duck and pancetta with your hands until well mixed.
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2
Add pepper, salt and white wine and mix until well blended, again with your hands.
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3
You must move quickly here or your body temperature could change the texture of the fat.
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4
Set up the sausage stuffer and place the casing over the funnel feeder.
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5
If you do not have a sausage stuffer, form the sausage into 1/4-pound logs by hand, and be careful handling them.
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6
Stuff the sausage into the casings, twisting every 3 1/2 to 4 inches so that each sausage is about 4 ounces, and form 22 to 25 sausages.
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7
Prick them all over with a needle and set aside in a cool place until ready to cook.
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8
In a 12 to 14-inch skillet, heat the olive oil over medium heat and add sausages.
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9
Cook until golden brown, about 7 minutes a side, then add the onions and garlic.
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10
Cook until soft and golden, about 8 to 9 minutes.
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11
Remove the sausages and set on a plate.
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12
Stir in the tomato paste and cook for 5 or 6 minutes.
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13
Add the red wine and stock, scraping the bottom of the pan with a wooden spoon to release any browned bits into the mixture.
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14
Return the sausages to the pan.
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15
Cook over medium heat covered, for 15 minutes, turning occasionally.
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16
Stir in the parsley and serve immediately.
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17
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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18
Add all the chicken parts and brown all over, stirring to avoid burning.
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19
Remove the chicken and reserve.
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20
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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21
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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22
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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23
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
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24
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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25
Stir the stock to facilitate cooling and set aside.
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26
Refrigerate stock in small containers for up to a week or freeze for up to a month.
