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1
Cut up ducks: remove legs and separate into thigh and leg pieces; remove entire breast and cut in two lengthwise (only these pieces are preserved).
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2
Mix salt with remaining ingredients, rub pieces thoroughly with it, pack into bowl and let stand for 24 hours in refrigerator.
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3
Put remaining parts of the ducks, including all fat, in pot and cover with water.
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4
Chop carrot, onion, rib celery and sprig parsley and add to pot along with bay leaf and a little thyme, salt and pepper.
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5
Simmer, covered, for 3 hours.
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6
Strain and refrigerate stock overnight.
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7
Remove cake of fat and reserve.
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8
Freeze stock for other uses.
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9
Wipe salted duck pieces to remove excess salt and put into deep pot.
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10
Melt all duck fat you have on hand and, when hot, pour over duck pieces in pot, adding as much hot melted lard as needed to cover pieces.
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11
Simmer pieces very gently for 1 1/4 to 2 hours, or until no liquid comes out when they are pierced with knitting needle.
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12
When duck is cool, remove skin and bones if desired, pack pieces into wide-mouthed jars (fill the jars only 3/4 full) and pour on melted fat to cover.
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13
Refrigerate until set and then top jars up with more melted fat to insure a good seal.
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14
Duck preserved in this way will keep up to 6 months in refrigerator.
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15
To use, simply warm the jar in a very low oven till fat melts, fork out pieces needed and refrigerate again (making sure of good depth of fat for seal).
