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
  • additional lemon to tasrte
  • 1 cup pitted kalamata olives
  • 4 fennel
  • 1 bunch fresh thyme
  • + 4 more ingredients
    • 1 teaspoon kosher salt
    • ½ teaspoon freshly ground black pepper
    • 1 garlic
    • 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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