I laid the breasts on a bed of salt then added more salt. I saved one for dinner tonight.
I seasoned the gizzards, the legs and the lollipops with salt and pepper. Everybody goes into the fridge for twenty-four hours.
I roasted the bones and bits for brown stock. (Note: Roasting duck bones gives of the aroma of McDonald's. If you happen to have been a child in America, then you know this is a good thing.)
The skin and fat are rendering on the stove right now.
Tune in tomorrow we will confit the legs and prep the breasts for prosciutto.