Roast Duck - chicken broth

Method

• Unwrap the ducks and allow them to sit at room temperature for 20 minutes.
• With a fork, prick the skin without piercing the meat.
• This will allow the fat to drain off while the ducks cook.
• Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils.
• Add the ducks very carefully and bring the stock back to a boil.
• If there isn't enough stock to cover the ducks, add the hottest tap water to cover.
• If the ducks float to the top, place a plate on top to keep them immersed.
• When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
• 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 when they roast.
• Carefully take the ducks out of the stock, holding them over the pot to drain.
• Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper.
• If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
• Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!)
• Roast the ducks for 30 minutes.
• Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes.
• Serve warm.