I'm about to chop the head, feet and wingtips off this duck and put the feet and wingtips in the stockpot, but what do I do with the head? I wonder if the umm, more complicated nature of the head would mess up the broth in some way?
Thanks for the timely answer! Perhaps I was thinking about the time I made stock with a salmon head and didn't remove the gills--- it was bitter. I do know ducks don't have gills--- I mean maybe I got subconciously spooked about heads in general.