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 ...

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, …

Remove the duck from the oven, discard trussing strings, and place on a serving platter. Let sit for 10 minutes before carving. In a saucepan, combine the red currant jelly and the lemon juice.

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 ...

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 ...

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.