3 (5 lb) Mapleleaf Ducks
6 bay leaves
1 bunch fresh thyme
¼ cup sugar
2 oz raspberry vinegar
3 cups California Zinfandel
4 cups demi-glace or brown stock
Cut meat off bones keeping it intact, save all fat. Separate breasts from legs, trim around meat so there is only one eight of an inch of fat as a border.
In a pan approximately 3 inches deep, place a thin layer of salt, crumbled up bay leaves and chopped thyme. Lay duck on top and put the same ingredients on top of duck. Refrigerate for 24 hours.
Cut up all fat into 1 inch pieces. Fat should be saved from all trim and any pieces left on the bone. Place in pot with 1 1/2 cups of water. Boil down until clear and all the water has evaporated, Strain.
Brown duck on skin side first. Turn and brown meat side, cover with remaining rendered fat, cook at low simmer for one hour. Remove and let fat and meat cool.
Place in a container and cover with cooled fat. If fat covers the duck, no air will penetrate and it will store up to two months in the refrigerator. For best results make one week in advance. This will tenderize the duck. To serve place skin side down and cook at 400 degrees for 20 min. or until the skin is crisp.
Zinfandel Sauce: Place sugar and vinegar in saucepan, lightly brown. Add zinfandel and reduce until one quarter inch is left in pan. Add demi-glace, reduce until it coats a spoon. Season with kosher salt.