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 ...