Twice Cooked Herbed Ducks

1. 1

   Remove heads, feet, giblets and excess fat from ducks.

2. 2

   Using poultry shears or strong kitchen scissors, remove tails and backbones; cut each bird in half through breastbone, then in quarters.

3. 3

   Rinse and pat dry.

4. 4

   Prick all over with the tines of a fork.

5. 5

   Combine herbs with salt and pepper and rub all over duck pieces, pressing well into skin.

6. 6

   Place quarters on a rack in a roasting pan, skin side up, and cook in a 300F (150C) oven for about 1 hour, until the fat has rendered into the pan - up to 2 or 3 cups.

7. 7

   Remove from oven but leave on rack to continue dripping for about 45 minutes.

8. 8

   Start a charcoal fire (a covered grill is most efficient for this) and when coals are ready and spread, place duck quarters on rack, skin side down.

9. 9

   Cover grill and cook 10 minutes.

10. 10

    Turn duck, cover grill and cook 15 minutes.

11. 11

    Reverse and cook skin side up for about 5 minutes more, covered; serve immediately.

No additional tips available.