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1
Cut each of the ducks or have them cut as follows: two breast pieces (the breast cut lengthwise down the center), two thighs, two legs, two wings, gizzard, liver, heart, neck and backbone.
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2
Using a sharp knife, place one piece at a time on a flat surface and cut away and reserve all the peripheral fat (the fat that extends beyond that covering the meat).
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3
Save all the cavity fat.
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4
Put the pieces of fat into a heavy saucepan and cook over gentle heat without browning.
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5
You want to render the fat from the solids.
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6
The solid pieces will become quite crisp and nicely browned after about 45 minutes to an hour.
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7
Strain off the fat.
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8
There should be about two and one-half cups.
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9
Discard the solids.
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10
Arrange the duck pieces in one layer in a large pan and sprinkle with pepper and salt.
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11
Sprinkle the pieces with the bay leaves, thyme, cloves and garlic, turning the pieces to coat them evenly with the ingredients.
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12
Arrange the pieces neatly, close together and cover with plastic wrap.
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13
Place in the refrigerator or a very cool place and let stand 24 to 48 hours.
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14
When ready to cook, put the bony parts (back, necks and so on) on the bottom of a large saucepan or small casserole large enough to hold all the pieces.
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15
Place the meaty parts on top, all the pieces skin side down.
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16
Add the two and one-half cups of rendered duck fat and the lard.
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17
Cover closely and bring the fat to the boil.
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18
Let simmer about one hour and 15 minutes.
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19
Remove the pieces of duck from the fat.
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20
Separate the meaty parts from the bony parts.
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21
You may pick at the bones if desired, but the choicest portions are, of course, the meaty parts.
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22
Preserved poultry or meats will keep for an extended period of time.
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23
To preserve them further, put the portions to be reserved in a utensil and add the hot fat to cover.
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24
Let stand at room temperature until cool.
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25
Refrigerate until ready to use.
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26
When ready to use, heat the congealed fat until it is melted.
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27
Remove the pieces of duck and use as indicatd in any recipe calling for preserved duck.
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28
To choose an example, heat four tablespoons of the duck fat in a large heavy skillet and add the duck pieces, skin side down.
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29
Cook about four or five minutes on one side or until nicely browned.
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30
Turn the pieces and continue cooking about four or five minutes until nicely browned on the second side.
