This is a meal in a bowl. If there are guests who will not be happy cutting up their duck in the bowl, remove the pieces when the soup is cooked, skin them and cut the meat from the bone, and return to the soup.
One5- pound (2.25- kg) duck, cut into 14 pieces (back, neck, and wing tips reserved for stock)
In a large frying pan, starting with the skin-side down, cook the duck pieces over high heat until they are golden in color and have lost their raw look, 7 to 10 minutes per side. Remove from the pan and place in a colander to drain.
Spoon 2tablespoons of the fat from the pan into a large t