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1
Score skin in a crosshatch pattern just through fat of ducks, making sure not to cut into meat. (This will release fat while cooking, and keep the skin crispy.) Rub with 2 teaspoons of the salt, and chill, uncovered, 8 hours or overnight in the refrigerator.
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2
Place potatoes and cold water to cover in a large saucepan; bring to a boil over high. Reduce heat to medium, and simmer until fork-tender, about 10 minutes. Drain and spread onto a baking sheet to dry.
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3
Let ducks stand at room temperature 20 minutes. Preheat oven to 450u00b0F.
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4
Place ducks, breast side up, on a wire rack in a rimmed baking sheet lined with aluminum foil. Roast in preheated oven 45 minutes.
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5
Remove from oven, and lift rack from baking sheet, and set aside. Carefully skim fat from juices in baking sheet, and discard. Spread potatoes in a single layer in juices on baking sheet. Place ducks, breast side up, on potatoes. Reduce oven temperature to 350u00b0F, and roast until a thermometer inserted in thickest portion of duck registers 180u00b0F, and potatoes are crisp and tender, 30 to 35 minutes. Let ducks stand 15 minutes before serving.
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6
Combine potatoes, parsley, capers, and remaining 1 teaspoon salt in a large bowl, and gently stir together. Let guests slice their own duck with crispy skin. Serve warm with potatoes.
