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

Ingredients

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

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