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

Name: Slow-Roasted Duck with Olive Gravy and Garlic-Fennel Confit Recipe
Ingredients: 2 (4-pound) ducks, necks reserved, rinsed inside and out, patted dry, and any feathers and quills removed with tweezers or needle-nose pliers; 1 teaspoon kosher salt, plus additional to taste; 1/2 teaspoon freshly ground black pepper, plus additional to taste; 1 bunch fresh thyme; 1 head garlic, cloves separated, skin left on; 8 shallots, peeled and halved; 4 heads fennel, trimmed (fronds reserved for garnish), halved lengthwise, and cut into 1/4-inch slices; 1 cup pitted kalamata olives; 1 teaspoon finely grated lemon zest; 1 teaspoon freshly squeezed lemon juice, plus additional to taste

www.epicurious.com

Slow-roasting a duck may take hours, but the result is velvety meat covered by a layer of gloriously crisp and salty skin. The herbed garlic and fennel filling melts into an aromatic confit during...

Keywords

duck
garlic
fennel
shallot
main
dinner
nut free
gluten free
dairy free
roast
christmas
winter
epicurious

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Ingredients

2 (4-pound) ducks, necks reserved, rinsed inside and out, patted dry, and any feathers and quills removed with tweezers or needle-nose pliers
1 teaspoon kosher salt, plus additional to taste
1/2 teaspoon freshly ground black pepper, plus additional to taste
1 bunch fresh thyme
1 head garlic, cloves separated, skin left on
8 shallots, peeled and halved
4 heads fennel, trimmed (fronds reserved for garnish), halved lengthwise, and cut into 1/4-inch slices
1 cup pitted kalamata olives
1 teaspoon finely grated lemon zest
1 teaspoon freshly squeezed lemon juice, plus additional to taste