Old-Fashioned Crispy Roast Duck
One reason home cooks may have abandoned roast duck is that they perceived a high degree of difficulty in getting it right. But the above recipe, though it calls for many hours of roasting, is simple as can be -- and leads to perfectly crisp skin and meltingly tender duck meat. To serve the ducks, you could simply cut each one in half, and serve each person half a duck with the bone in. Or, you could fillet the breast and legs (making sure to keep the crisp skin intact), cut the fillets into 1/2-inch wide pieces, and arrange the slices attractively on dinner plates. Either way, it's an out-and-out winner, whether you're nostalgic or not. Serves 4.