Spread about 1 1/2 cups of salt in a roasting pan large enough to hold ducks side by side.
Fully-surrounded ducks were able to shut off their whole brains, while ducks at the edge kept half of their brains on, and their gazes fixed on the non-duck side.
The families of land birds are further grouped into birds of prey, omnivorous birds, insectivorous birds, and granivorous birds, while the families of water birds are simply listed, with what seemed to be related families, such as "Of the Anas" (ducks) and "Of the Mergus" (sawbill ducks), side by side.
2. Place duck, breast side down, in a large Dutch oven (preferably enamel-lined) over medium heat and brown on all sides, spooning off the fat as it renders.
Add 1 teaspoon of oil, heat for a few seconds, then add duck, fat side down.
When hot, add the duck, skin side down, and cook until golden brown.
Place the duck, breast side down, on top of the onions and herbs and put in the oven to roast.
Place the duck, breast side up, in a large soup pot with enough water to half cover it.
Place duck, skin side down, in a 12-inch skillet over high heat and sprinkle it with salt and pepper.
Twist the wing tips under the back and place the duck, breast side up, on a rack set in a roasting pan.
