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

Name: Slow-Roasted Duck with Olive Gravy and Garlic-Fennel Confit
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper, plus additional to taste; 4 heads fennel, trimmed (fronds reserved for garnish), halved lengthwise, and cut into 1/4-inch slices; 1 bunch fresh thyme; 1 head garlic, cloves separated, skin left on; 237 milliliters pitted kalamata olives; 1 teaspoon kosher salt, plus additional to taste; 1 teaspoon freshly squeezed lemon juice, plus additional to taste; 1 teaspoon finely grated lemon zest; 8 shallots, peeled and halved; 4 kilograms ducks, necks reserved, rinsed inside and out, patted dry, and any feathers and quills removed with tweezers or needle-nose pliers

Slow-Roasted Duck with Olive Gravy and Garlic-Fennel Confit is a gluten free, dairy free, and primal main course. This recipe serves 8. This recipe covers 42% of your daily requirements of vitamins and minerals. One portion of this dish contains around 55g of protein, 181g of fat, and a total of 1918 calories. If you have kalamatan olives, thyme, lemon juice, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 500°F.

Equipment you will use

Oven

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 cavity with 1 neck; 1/2 of thyme and garlic; 8 shallot halves; and 1/4 of fennel. Using kitchen string, tie legs loosely together.

Ingredients you will need

Salt And Pepper

Shallot

Fennel

Garlic

Thyme

Whole Duck

Equipment you will use

Kitchen Twine

Skewers

Knife

Transfer ducks, breast sides up, to rack set in large roasting pan. Cover loosely with foil and roast 15 minutes. Reduce heat to 300°F and continue to roast, basting every 30 minutes and skimming fat from pan juices occasionally, 3 hours.

Ingredients you will need

Duck

Equipment you will use

Roasting Pan

Aluminum Foil

Remove foil from ducks. Stir remaining fennel into pan juices and roast 30 minutes more. Stir olives into pan juices and roast until duck skin is dark golden and crisp and meat is tender, about 30 minutes more (total roasting time: about 4 1/4 hours).

Ingredients you will need

Fennel

Olives

Whole Duck

Meat

Equipment you will use

Aluminum Foil

Frying Pan

Transfer ducks to cutting board.

Ingredients you will need

Duck

Equipment you will use

Cutting Board

Remove rack from roasting pan. With slotted spoon, remove fennel and olives from pan juices and place in blender.

Ingredients you will need

Fennel

Olives

Equipment you will use

Slotted Spoon

Roasting Pan

Blender

Pour pan juices into 1-quart glass measure. Skim fat off top and reserve for another use.

Equipment you will use

Frying Pan

Add juices to fennel and olives in blender, then add lemon zest and juice. Purée until smooth. Taste and add salt and pepper and additional lemon juice if desired.

Ingredients you will need

Salt And Pepper

Lemon Juice