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Slow-roasting a duck may take hours, but the result is velvety meat covered by a layer of gloriously crisp and salty skin. The herb d garlic and fennel filling melts into an aromatic con fit during cooking.Ingredients:2 (4-pound) ducks, necks reserved, rinsed inside and out, patted dry, and any feathers and quills removed with tweezers or needle-nose pliers1 teaspoon kosher salt, plus additional to taste1/2 teaspoon freshly ground black pepper, plus additional to taste1 bunch fresh thyme1 head garlic, cloves separated, skin left on8 shallots, peeled and halved4 heads fennel, trimmed (fronds reserved for garnish), halved lengthwise, and cut into 1/4-inch slices1 cup pitted kalamata olives1 teaspoon finely grated lemon zest1 teaspoon freshly squeezed lemon juice, plus additional to taste.-----------SharylGuaranteed ROI
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