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

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

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

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Ingredients

Count

Nutrition

2146

Calories

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Ingredients:

Serving

2 (4-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 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 tsp finely grated lemon zest
1 tsp freshly squeezed lemon juice , plus additional to taste

Directions:

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 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.
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.
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). Transfer ducks to cutting board.
Remove rack from roasting pan. With slotted spoon, remove fennel and olives from pan juices and place in blender. Pour pan juices into 1-quart glass measure. Skim fat off top and reserve for another use. 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.
Remove confit vegetables from cavities and carve ducks. Arrange meat and vegetables on platter. Garnish with chopped fennel fronds. Serve sauce alongside.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2145.89 Kcal (8984 kJ)
Calories from fat	1928.44 Kcal
		% Daily Value*
Total Fat	214.27g	330%
Cholesterol	295.76mg	99%
Sodium	452.19mg	19%
Potassium	1141.13mg	24%
Total Carbs	38.83g	13%
Sugars	11.77g	47%
Dietary Fiber	9.14g	37%
Protein	27.04g	54%
Vitamin C	30.9mg	52%
Iron	3.1mg	17%
Calcium	185.1mg	19%

Amount Per 100 g
Calories	432.25 Kcal (1810 kJ)
Calories from fat	388.45 Kcal
		% Daily Value*
Total Fat	43.16g	330%
Cholesterol	59.57mg	99%
Sodium	91.08mg	19%
Potassium	229.86mg	24%
Total Carbs	7.82g	13%
Sugars	2.37g	47%
Dietary Fiber	1.84g	37%
Protein	5.45g	54%
Vitamin C	6.2mg	52%
Iron	0.6mg	17%
Calcium	37.3mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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