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Slow-Roasted Duck with Olive Gravy and Garlic-Fennel Confit
EPICURIOUS10Ingredients
70Minutes
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Ingredients
US|METRIC
7 SERVINGS
- 8 lb. ducks (necks reserved, rinsed inside and out, patted dry, and any feathers and quills removed with tweezers or needle-nose pliers)
- 1 tsp. kosher salt (plus additional to taste)
- 1/2 tsp. ground black pepper (freshly, 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, optional)
- 1 cup pitted kalamata olives
- 1 tsp. grated lemon zest (finely)
- 1 tsp. lemon juice (freshly squeezed, plus additional to taste)
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