In a stock pot with a lid, fry the onion, cut into thick slices, vigorously (for example in duck fat). Add the loosened bones and the duckling (except for the liver) and pour water over them. The bones should just be covered.
Heat everything until it just boils. The broth should never boil, otherwise it will become cloudy. Do not salt: unsalted water removes the flavor better (osmosis). Cover the pot and let it simmer for a few hours over the lowest heat. The longer the better. Do not stir or the broth will turn cloudy. Finally, the broth comes through a sieve.
If you still have an old electric stove with hotplates, you can leave the broth on it after switching it off. It stays warm for a few hours and pulls through. When you come back from a walk, for example, you can heat up the plate again and add heat to the broth for more hours.
This broth goes particularly well with French onion soups or Asian soups. It will keep refrigerated for at least a week.
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