To offset the expense, I used the neck and wing tips to
make duck stock, which I will use for a risotto later in the week.
(See https://housegoeshome.com/2012/05/30/recipe-roast-duck-with-warm-red-cabbage-salad/) I used the neck and wing tips to
make duck stock and turned that into the base for risotto a few nights later.
Not exact matches
You can boil up bones (chicken, beef,
duck) with some veggies (maybe an onion, carrot, and leek) and
make a
stock from it.
When I
make homemade chicken, beef, or
duck stock, I freeze in one quart containers and then easily peel off the fat that freezes on top to use for cooking.