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 ...

Continue to roast 30 to 90 minutes more, pricking and turning once, according to taste: 1) For very juicy, slightly crisp ducks: Roast 15 minutes, prick and turn, and roast 15 minutes more.

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 …

While the duck cooks, make the sauce: In a small saucepan, heat 1 tablespoon duck fat over medium heat and cook the shallots until soft, about 4 minutes. Add the garlic and cook until …

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, …

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.

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 …

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 …

Preheat the oven to 400 degrees F. With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper.