Photo: Alison Miksch; Styling: Caroline M. Cunningham
The secret to crispy skin is a dry duck. Pat ducks with a paper towel before, during, and after refrigerating. Store uncovered in the back, coldest part of your fridge for up to two days ahead.
Makes 8 to 10 servings
1. Remove giblets from ducks, and reserve for another use. Rinse ducks, and pat dry with paper towels. Remove excess fat and skin. Tie legs together with kitchen string; chill, uncovered, 10 to 24 hours.
2. Preheat oven to 450°. Let ducks stand at room temperature 15 minutes. Prick legs, thighs, and breasts with a fork. Rub ducks with salt and black pepper, and place, breast side up, on a wire rack in an aluminum foil-lined jelly-roll pan. Bake 45 minutes.
3. Meanwhile, stir together orange marmalade and next 5 ingredients in a small saucepan. Bring to a boil over high heat. Reduce heat to medium, and cook, stirring often, 10 to 15 minutes or until reduced to about 1 cup.
4. Remove ducks from oven, and carefully spoon fat from pan. Brush ducks with orange marmalade glaze. Reduce oven temperature to 350°, and bake 20 to 25 minutes or until a meat thermometer inserted in thickest portion registers 180°. Let stand 15 minutes before serving.