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

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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

    • Description

    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...

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