3 5- to 6-pound whole ducks (use Moulard ducks, if possible)
1 tablespoon coarse sea salt
About 2 tablespoons Mixed Spices*
1/2 tablespoon saltpeter (potassium nitrate), available at some specialty stores or order from a pharmacy
1/2 tablespoon black pepper
6 branches rosemary or thyme
2 cups dry white wine
1 1/2 cups water
Large can rendered duck or goose fat (about 16 ounces)
3 5- to 6-pound whole ducks (use Moulard ducks, if possible)
1 tablespoon coarse sea salt
About 2 tablespoons Mixed Spices*
1/2 tablespoon saltpeter (potassium nitrate), available at some specialty stores or order from a pharmacy
1/2 tablespoon black pepper
6 branches rosemary or thyme
2 cups dry white wine
1 1/2 cups water
Large can rendered duck or goose fat (about 16 ounces)
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