Homemade stock is one of the coziest things that can ever come out of a kitchen. The smells and the warmth totally engulf the entire house, and you get another entire meal out of the carcass of last nights supper.
Turn the heat to medium-high and wait an hour or two. Generally the longer you simmer the stock the better it will be, but I've really only got the wings and carcass of my duck. The legs are going to go in later to loosen up, then I'll shred the meat and add it to my finished soup.