To make Food Network's recipe, remove the innards and wing tips of two ducks, and let sit at room temperature for 20 minutes. Prick the skin of both ducks using a fork, making sure not to pierce the flesh.
In a stock pot, heat 6 quarts of chicken broth with 1 tablespoon of kosher salt to a boil. Add both ducks, and bring back to a boil. Submerge both ducks using plates. If there is not enough broth, add hot water until covered. Lower the heat to a simmer, and cook for 45 minutes.
Skim off the duck fat, and use it to grease the bottom of a 14-by-18-by 3-inch roasting pan. Remove the ducks from the stock pot, and place in the roasting pan after the broth has drained. Pat the skin dry, and sprinkle with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.
Preheat the oven to 500 degrees F. Cook the ducks for 30 minutes, and remove from the oven. Let rest, covered, for 20 minutes before serving.Learn more about Cooking