When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking ...

Set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours. Heat the oven to 300 degrees F. Pierce the duck's skin all over (including the back), every 1/2-inch, with a ...

2) For juicy, crisp ducks: Roast 30 minutes, prick and turn, and roast 30 minutes more. 3) For slightly drier, very crisp ducks: Roast 45 minutes, prick and turn, and roast 45 minutes more.

Put the duck breast-side up on a rack in a roasting pan and roast for 1 hour. Take the bird out of the oven, transfer to a platter and carefully drain the fat from the pan into a measuring cup ...

Place the duck breast-side up in a roasting pan and place in the center rack of a 425 degree preheated oven for 15 minutes to brown lightly. Reduce the oven temperature to 350 degrees and roast ...

Roast the duck until a thermometer inserted in the breast registers 110 degrees F, about 25 minutes. Meanwhile, prepare the glaze. In a small bowl, combine the honey, soy sauce, ginger, red pepper ...

Pour off the duck fat from the bottom of the pan, measure 1/4 cup, and reserve the rest for another use. Decrease the oven heat to 350 degrees F. Put the broiler pan on the stove over medium heat ...

Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.

Preheat the oven to 350 degrees F (180 degrees C). Season the ducks generously, putting some salt in the cavity as well. Make sure you save the fat and the giblets for the gravy.

Remove duck pieces from steamer and place legs, skin side down, into the hot skillet. Place the skillet into the hot oven immediately and cook the leg quarters for 10 minutes.