Roast Duck with Duck Fat Potatoes, Capers, and Parsley

Cut the skin across the duck fat, taking care not to cut into the meat. (This will release fat during cooking and keep the skin crisp.) Rub with 2 teaspoons of salt and refrigerate, uncovered, for 8 hours or overnight.Put the potatoes and cold water to cover them in a large saucepan; bring to a boil over high heat. Reduce heat to medium and simmer until fork is tender, about 10 minutes. Drain and place on a baking sheet to dry.Let the ducks stand at room temperature for 20 minutes. Preheat the oven to 450 °F.Place the duck breast side up on a wire rack on a baking sheet lined with aluminum foil. Bake in the preheated oven for 45 minutes.Remove from the oven, remove the wire rack from the baking tray and set aside. Carefully remove the fat from the baking sheet and discard. Place the potatoes in a single layer in the juice on a baking sheet. Place the duck breast side up on top of the potatoes. Reduce the oven temperature to 350 ° F and bake until the thermometer set in the thickest part of the duck reads 180 ° F and the potatoes are crisp and tender, 30 to 35 minutes. Let the ducks stand for 15 minutes before serving.Combine the potatoes, parsley, capers, and remaining 1 teaspoon salt in a large bowl and mix gently. Let the guests cut the duck with crispy skin themselves. Serve warm with potatoes.