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

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

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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