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

Ingredients

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

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