• 1 duck, innards and wing tips removed
• 6 quarts chicken broth
• Kosher salt
• 1/2 teaspoon freshly ground black pepper
• Allow duck to sit at room temperature for 20 minutes.
• With a fork, prick the skin without piercing the meat.
• Meanwhile, in a stock pot, heat the chicken broth with 1 tablespoon of kosher salt until it boils.
• Add the duck very carefully and bring the stock back to a boil.
• When the stock comes back to a boil, lower the heat and simmer the duck in the stock for 45 minutes.
• When the duck is finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan.
• Carefully take the duck out of the stock, holding it over the pot to drain.
• Place the duck in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper.
• Allow the ducks to sit at room temperature for 30 minutes.
• Meanwhile, preheat the oven to 375 degrees F. (Until duck reaches 165 degrees F).
• Roast the duck for 30 minutes.
• Remove from the oven and allow it to rest, covered with aluminum foil, for 20 minutes.
• Serve warm.