Cleaned and patted ducks dry before scalding with a highly improvised lacquer of dark molasses, champagne vinegar, salt and boiling water. Left dried ducks hanging for 9 hours before pre-roasting (65 minutes) at 375 and then finishing in Dan & Kenny’s oven at 500+ broil for another 15 minutes. Ate with homemade pancakes, Hoisin and scallions. Fine pairing with light, citrusy beer.