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1
Cut the wing tips off the wings at the second joint.
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2
Cut or pull away all the fat from the ducks cavities.
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3
Clear a rack in your refrigerator and place the ducks on it, breast sides up and several inches apart.
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4
It is important that the air circulates freely around the ducks so the skin will dry.
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5
You can place a large baking pan below the rack with the birds to catch drippings.
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6
(There will not be many.)
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7
Leave the birds for 3 days without touching them.
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8
To make the marinade, place all the ingredients in a jar or plastic container.
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9
Shake well to combine and refrigerate for 3 days, along with the ducks, shaking daily.
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10
To roast: After 3 full days of drying and about 3 hours before you plan to serve the ducks, remove them and the marinade from the refrigerator.
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11
Strain the marinade through a sieve into a bowl.
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12
In handling the ducks, avoid pressing on the breasts since this will leave dark spots after roasting.
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13
I use a two-pronged meat fork placed inside the cavity to hold the ducks without touching their skins.
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14
With the point of a small sharp knife, prick the skins all over, giving the thighs a few more pricks than the breasts.
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15
Holding the ducks over a platter or pan, brush the ducks liberally with the marinade.
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16
Place the ducks on a rack and let dry, breast side up, for about 15 minutes.
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17
Then brush them again and let dry again.
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18
Meanwhile, preheat the oven to 350 degrees and arrange the racks so the ducks can be placed on the middle shelf and so there can be a rack under their rack to hold a roasting pan of water.
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19
In the roasting pan, combine 3 quarts of water and the jasmine tea.
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20
Place in the oven while it preheats.
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21
Spoon the remaining marinade into the ducks cavities and carefully place them directly on the middle rack of the oven, breast side up, separated by a couple of inches, and positioned so they are directly over the pan of water and tea.
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22
Let the ducks roast undisturbed for 1 1/2 hours.
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23
The skin should be shiny, dark caramel in color, and very crisp.
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24
Before removing the ducks from the oven, tip them to drain the liquid in their cavities, letting the juices run into the pan of water.
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25
Place the ducks on a carving board.
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26
Sprinkle with Szechuan pepper, if using.
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27
Let stand 10 minutes before carving.
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28
I use poultry shears to split the ducks in half the long way, then to cut the thigh-drumstick quarters from the breast quarters.
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29
Serve each person a half duck.
