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1
Preheat the oven to 450 degrees F.
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2
Season the duck inside and out with salt and pepper.
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3
In a Dutch oven or casserole, over high heat, sear the duck on all sides until brown.
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4
Remove the pieces of the duck.
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5
Lower the heat and add the pancetta, butter, sage leaves, and rosemary and cook over medium-high heat.
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6
Add the soppressata and garlic to the pan, and cook until herbs and garlic are fragrant.
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7
Add the vinegar and brown chicken stock, bring to a boil, and add the duck pieces back into the pan.
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8
Juice the lemon halves over the duck and place the rinds in the pot.
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9
Place the Dutch oven into the oven and cook for 1 hour.
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10
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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11
Add all the chicken parts and brown all over, stirring to avoid burning.
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12
Remove the chicken and reserve.
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13
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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14
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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15
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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16
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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17
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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18
Stir the stock to facilitate cooling and set aside.
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19
Refrigerate stock in small containers for up to a week or freeze for up to a month.
