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1
Make the glaze: in a small bowl, combine the honey, boiling water, and pepper; stir to blend and set aside.
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2
Preheat oven to 275u00b0; season ducks with salt and pepper.
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3
With a kitchen fork, prick skin about 1/4 inch deep all over, particularly in the fatty area around the thighs and wing area; do not pierce the meat.
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4
Place duck breast-side down on a rack in a roasting pan; pour boiling water over them; roast for 2 hours.
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5
Turn the duck breast-side up and brush with the glaze.
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6
Roast for another 1 to 1 1/4 hours, or until the legs wiggle easily; transfer to a carving board and let cool.
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7
Using heavy poultry shears, quarter the ducks-cut the backbones out to make this easier.
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8
Place the duck quarters in plastic bags and refrigerate.
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9
About 45 minutes before serving, preheat the oven to 375u00b0; place the duck, skin-side up on a rimmed baking sheet and roast for 30 minutes, or until the duck is cooked through and crisp.
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10
Meanwhile, make the sauce-in a small skillet, melt butter over med-highheat.
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11
Add in shallots; saute for 2 minutes or until softened.
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12
Add in demi-glace, honey, and vinegar; turn up heat to high, and reduce the sauce to a light glaze, about 3 minutes.
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13
Whisk the remaining 1 tablespoons butter into the sauce to thicken it and add a sheen; season with salt and pepper.
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14
Place the duck on a platter and spoon over a little sauce; serve the remaining sauce on the side.
