Cut each duck into 4 pieces. Reserve necks, backbones, etc., for stock. Trim the extra skin from breasts, legs, and inside duck; cut into 1" pieces for cracklings. Place reserved bones, etc., in one ...

On the final baste, drizzle the soy sauce over the ... oil until golden-brown on each side. Remove from the heat and keep warm. Carve the duck and serve with the braised lettuce and the potato ...

Everywhere you go these days, you can find adventurous variations popping up on menus: duck consommé in Minneapolis, crispy duck tongues in Kansas City, duck leg meat that’s been braised ...