Crispy Roast Duck
2 4- to 5-lb. ducks
4 to 6 quarts water
1 1/2 Tbsp. kosher salt
1 tsp. poultry seasoning
1 large onion, peeled and quartered
4 large carrots, quartered
6 cloves garlic
1/2 tsp. black pepper
1. Rinse the ducks inside and out and make sure the innards are all removed.
2. Clip the wing tips and prick the skin of the duck with a sharp knife, making sure not to pierce the meat. Using kitchen twine, tie the legs of each of the ducks together.
3. Use a stockpot that is big enough to hold both ducks. Fill the pot with water and add 1 tablespoon of salt, the poultry seasoning, carrots, onion and garlic. Bring the pot up to a rolling boil and place ducks into the boiling water, making sure they are submerged. If the ducks float, use a smaller pot and a plate to hold them down. Reduce the heat and simmer the ducks for 35 to 40 minutes.
4. Remove the ducks from the pot and place them on a roasting rack. Allow the ducks to dry for 30 minutes.
5. Cool the broth completely. Skim the fat off the top and place it into an airtight container in the freezer for use with the roasted vegetables.
6. Strain the duck broth into quart containers and place the containers in the freezer for later use.
7. Preheat the oven to 425 degrees. Sprinkle the ducks with the remaining salt and pepper. Roast the ducks for 25 to 30 minutes or until the skin is golden and crisp. Remove the ducks from the oven and tent them with aluminum foil. Allow them to rest for 5 minutes before carving. Serve the ducks warm.
