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1
Cut each duck in half lengthwise, slicing through the carcass bones.
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2
Then cut each half duck into two pieces (the leg, and the breast with wing attached).
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3
Heat two large skillets or saucepans that have lids, either nonstick or heavy aluminum, until hot.
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4
Place one duck (4 pieces) skin side down in one layer in each of the hot skillets.
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5
Sprinkle with the salt, and cook over high heat for 5 minutes.
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6
Lift the pieces to dislodge them from the bottom of the skillets, then return to the skillets, skin side down.
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7
Add the duck necks and gizzards to the pans, cover, reduce the heat to low, and cook for 15 minutes.
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8
(The skin on the duck pieces should be very brown at this point.)
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9
Reduce the heat to very low, cover, and cook for 25 minutes.
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10
Add the livers and hearts, cover, and continue cooking for 5 minutes.
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11
Place the duck pieces on a large tray, and keep them warm until serving time in a 170-degree oven.
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12
Pour the fat (about 4 cups total) from the two skillets into a bowl, and reserve 1 1/2 tablespoons of it for the green salad (see recipe).
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13
Cover and refrigerate the remainder.
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14
(It can be used for up to two months for sauteeing potatoes or other vegetables.)
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15
There should be a residue of glaze or solidified juices in the bottom of the skillets.
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16
Add 1/4 cup of water to each skillet, and stir to melt the solidified juices.
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17
Set these drippings aside.
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18
Serve the pieces of duck sprinkled with the reserved drippings and with the green salad (see recipe.)
