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1
Preheat oven to 250 degrees F.
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2
Trim ducks: with a sharp knife, cut away excess fat and skin from both ends of ducks.
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3
(Render fat for another use or discard.)
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4
Salt cavity of each duck.
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5
Prick each duck all over with a fork, about 30 times.
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6
Place them on a rack set in a large roasting pan and roast 1 hour.
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7
Prick ducks all over and turn on one side.
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8
Repeat pricking ducks all over and turn onto second side.
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9
Repeat two more times.
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10
After four hours, increase heat to 350 degrees F.
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11
Continue to roast 30 to 90 minutes more, pricking and turning once, according to taste: 1) For very juicy, slightly crisp ducks: Roast 15 minutes, prick and turn, and roast 15 minutes more.
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12
2) For juicy, crisp ducks: Roast 30 minutes, prick and turn, and roast 30 minutes more.
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13
3) For slightly drier, very crisp ducks: Roast 45 minutes, prick and turn, and roast 45 minutes more.
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14
Remove ducks to a carving board and let them sit 15 minutes, loosely covered.
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15
Simply cut ducks in half and serve half a duck per person; or carefully remove breast and legs from bone, making sure to keep skin intact, and cut them into 1/2-inch wide pieces.
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16
Generously season with salt and pepper before serving.
