PSA: Remember to remove lemons from a carcass before making stock!

I roasted a whole duck before leaving for holiday and froze the carcass to make a stock with (for cassoulet) when I got back. I forgot to remove the lemon I had roasted it with beforehand and now the stock has a slight - but still noticeable and somewhat unpleasant - bitter taste. It's thankfully remedied by a few teaspoons of sugar (which felt weird), but be warned! I won't be making that mistake again 🫣