Here we make the most of two birds, using the legs and giblets to make confit, around which we base the later dish Confit Sarladaise. With the breasts left on the bone you can make a delightfully sophisticated roast which bows towards China and France in flavour and execution.
When buying the ducks, ask your butcher to remove the legs, the backbone from behind the breasts and the wishbones. Get him to clean the gizzards for you and make sure you get all the rest of the giblets (including the livers) and the necks and carcasses. The necks and carcasses are the basis for the gravy to accompany this dish, and the legs and giblets make the confit.
It is probably best to glaze the duck and make the gravy the day before. If the gravy is refrigerated overnight this has the added benefit of enabling you to remove the last vestiges of fat which will have set on the surface.