I'm letting a pot of the stuff simmer over night while I sleep. Thing about it is, I never hear about it. I read all kinds of threads in many blogs and forums about chicken stock, veal stock, beef stock, but never duck. I'm making this batch so I may braise my duck legs in it tomorrow, but what other applications might it be suited for? I have literally hundreds of soup recipes for french, Italian, Chinese, Thai, etc, and not one calls for duck broth. Perhaps reduced far enough, it's a good low-fat alternative to duck fat in sautes? I'm sure it'd be delicious in Potato soups. Any other suggestions though?