Remove duck meat from bones; reserve. Place duck bones in stock pot with veggie scraps, bay leaves and peppercorns; cover with water. Bring to boil; simmer 2 hours. Periodically skim off fat with ladle. In a separate pot, cook rice until done. Brown the bacon in a large pot. Add mirepoix (diced celery, onion and carrot), garlic and herbs. Cook until the veggies are tender. Dust with flour and stir, to absorb the bacon fat. Add duck stock, stir well and let simmer until flour is completely dissolved. Puree half the rice and add to the soup. Add the remaining rice, duck meat and escarole. Let simmer until escarole is cooked. Adjust flavor with salt and pepper as needed, and enjoy!