For a real treat, we purchase a whole duck and braise it in orange and white wine (and a few other ingredients) to realize a duck that is supple and moist and infused with citrus and herbal flavors. To accompany the duck, we roast potatoes in duck fat, giving them a crispy outside and a smooth, creamy inside.
To prepare the duck, we remove the back bone with a pair of kitchen shears, cutting along both sides of the backbone and saving it for stock. We then cut through the breast bone with our [sharp] chef's knife, separating the duck in half down the center. The duck is then seasoned with salt and pepper on both sides, placed on a cooking sheet, and refrigerated overnight.