Whole oven-baked duck

Ingredients:

• 2 ducks (2.2-2.5 kg each), gutted, with wing tips cut off
• 6 liters of chicken broth
• 1 teaspoon ground black pepper

Preparation:

1. Unwrap the ducks and let them rest at room temperature for 20 minutes. Prick the skin all over with a fork, being careful not to pierce the meat. This will allow the fat to drain during cooking.
2. Meanwhile, in a large saucepan large enough to hold 2 ducks, heat the chicken broth with 1 tablespoon of coarse salt and bring to a boil. Carefully add the ducks and return to a boil. If there isn't enough broth to cover the ducks, add more hot water. If the ducks float to the surface, place a plate on top to submerge them. Once the broth returns to a boil, reduce the heat and simmer the ducks for 45 minutes.
3. When the broth has stopped simmering, skim off enough duck fat from the surface to form a film on the bottom of a 35 x 45 x 8 cm roasting pan. This will prevent the ducks from sticking while roasting. Carefully remove the ducks from the broth, holding them over the pan to allow the excess liquid to drain. Return them to the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and black pepper. If you have time, let the ducks rest at room temperature for 30 minutes to allow the skin to dry.
4. Meanwhile, preheat the oven to 260°C (make sure your oven is very clean, otherwise it will smoke!). Roast the ducks for 30 minutes. Remove from the oven and let them rest, covered with aluminum foil, for 20 minutes. Serve warm.