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1
To make the brining liquid, in a large, heavy pot combine the water, salt, peppercorns, and chile flakes, and bring to a boil.
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2
Remove from the heat and submerge in an ice bath until cool.
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3
Add the ducks and weight with a small plate to submerge in the brine.
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4
Refrigerate at least 24 hours and up to 48 hours, turning occasionally to ensure that the ducks are evenly brined.
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5
Remove the ducks from the brine.
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6
Bring a large pot of water to a rolling boil.
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7
Add the ducks, 1 at a time, and poach for 3 minutes each.
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8
Remove with tongs and place on a wire rack set over a baking sheet.
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9
Pat dry with paper towels.
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10
Pour 1/4 cup of the glaze onto the topside of each duck, rubbing to coat evenly.
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11
Refrigerate uncovered for 24 hours, spreading an additional 1/4 cup of glaze on each duck 3 times.
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12
Preheat the oven to 500 degrees F.
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13
Remove the ducks from the refrigerator and let come to room temperature, 20 to 30 minutes.
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14
Spread about 1/2 cup of glaze over each duck, rubbing to coat evenly.
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15
Roast until deep golden brown, 15 to 18 minutes.
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16
Lower the temperature to 375 degrees F and roast until the skin is a deep mahogany color and the juices run clear, 1 hour and 45 minutes to 2 hours.
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17
Add 1 cup of water every 30 minutes to the bottom of the roasting pan to prevent the dripping glaze from burning.
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18
Remove from the oven and let rest for 15 minutes before carving.
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19
With poultry shears, cut along either side of the backbone and remove.
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20
With a sharp knife, cut through the breastplate and remove the rib cage.
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21
Drizzle with additional glaze, if desired, and serve one duck half per person.
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22
Combine all the ingredients in a large, heavy saucepan and bring to a boil.
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23
Reduce the heat to medium low and simmer until the sauce is reduced by half to a thick syrup, about 1 hour and 15 minutes.
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24
Remove from the heat, discard the cinnamon stick, and let cool before using.
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25
Saute the shallot in butter until translucent, about 3 minutes.
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26
Add the haricots verts and saute until firm but cooked.
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27
Season with salt and pepper, to taste.
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28
Toss with the parsley.
