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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Combine the salt and pepper in a small bowl; set aside.
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3
Remove and discard the necks from the ducks, rinse out the cavities, and pat them dry all over with paper towels.
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4
To halve the ducks, place 1 duck breast-side down on a cutting board.
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5
Using poultry shears, cut down both sides of the backbone.
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6
Remove and discard the backbone.
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7
Flip the duck over and cut through the center of the breastbone to separate it into 2 pieces.
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8
Cut through both wing joints where they connect to the breast to completely remove each wing (discard the wings or save them for another use).
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9
Repeat with the second duck.
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10
Heat a large frying pan over medium heat until hot, about 5 minutes.
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11
Meanwhile, season all sides of the duck halves with the reserved salt and pepper mixture.
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12
When the pan is ready, place 2 of the duck halves in it skin-side down.
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13
Sear, occasionally pressing on the duck with a flat spatula (for even browning), until the skin is light golden brown, about 20 minutes.
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14
Meanwhile, make the glaze.
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15
Place the marmalade, orange juice, and soy sauce in a small saucepan over medium heat and bring to a simmer, stirring occasionally.
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16
Continue to simmer, adjusting the heat as needed, until thickened and reduced to about 1/2 cup, about 8 minutes.
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17
Remove from the heat and set aside.
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18
When the duck halves are ready, transfer them to a large roasting pan skin-side up.
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19
Pour any accumulated fat from the frying pan into a medium heatproof bowl.
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20
Repeat with the remaining 2 duck halves.
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21
Stir 2 tablespoons of the rendered duck fat into the reserved glaze (discard the remaining fat or save it for another use).
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22
Brush the duck halves with a third of the glaze and roast for 15 minutes.
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23
Brush with another third of the glaze and continue to roast until an instant-read thermometer inserted into the thickest part of the thigh registers 160 degrees F, about 10 to 15 minutes more.
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24
Brush the ducks with the remaining third of the glaze.
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25
Turn the oven to broil and broil until the skin is dark golden brown and crisped, about 2 to 3 minutes.
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26
Let rest for 10 minutes before serving.
