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

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

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

Comments


Best Wine Deals

  • $19.99
    30%off
    Louis Jadot Savigny les Beaune les Narbantons
    Louis Jadot Savigny les Beaune les Narbantons 2012
  • $21.99
    20%off
    Newton Chardonnay Red Label United States California Napa County Napa Valley White
    Newton Chardonnay Red Label United States California Napa County Napa Valley White 2008
See More Deals »






Snooth Media Network