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Slow-Roasted Duck with Olive Gravy and Garlic-Fennel Confit

Slow-Roasted Duck with Olive Gravy and Garlic-Fennel Confit
Photo by Deborah Ory

Ingredients

  • additional lemon to tasrte
  • 4 fennel
  • 1 cup pitted kalamata olives
  • 2 4-pound ducks, necks reserved, patted dry
  • 8 shallots
  • 1 teaspoon lemon juice
  • ½ teaspoon freshly ground black pepper
  • + 4 more ingredients
    • 1 garlic
    • 1 teaspoon lemon zest
    • 1 teaspoon kosher salt
    • 1 bunch fresh thyme

Preheat oven to 500°F. Season each duck inside and out with salt and pepper. Using knife, skewer, or sharp fork, prick skin of each bird all over 20 to 30 times, taking care not to let knife puncture flesh (it's helpful to hold knife nearly parallel to duck and then slide it in). Stuff each cavit...

View full recipe at Epicurious

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