Cut each duck into 4 pieces. Reserve necks, backbones, etc., for stock. Trim the extra skin from breasts, legs, and inside duck; cut into 1" pieces for cracklings. Place reserved bones, etc., in one ...

To cook the duck and make the cracklings: In 2 large, nonstick skillets with lids, arrange 8 pieces of duck meat, skin side down, in a single layer, and sprinkle with diced skin and fat. Season with 1 ...