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 ...

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 ...

Prick each duck all over with a fork, about 30 times. Place them on a rack set in a large roasting pan and roast 1 hour. Prick ducks all over and turn on one 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.

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 ...

Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute.

Preheat the oven to 400 degrees F. On the stove, heat a small roasting pan (I use one like a slightly oversized tarte tatin pan) and sear the duck legs, skin-side down over medium heat until the ...

Flip the duck breast over and place the pan in the oven. Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes ...

The duck will be lacquered with the sweet glaze, which caramelizes during roasting, making the skin crisp and brown. Preheat the oven to 375 degrees F.