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 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. ----------- Sharyl
Olive with Golden Roasted Vegetarian Duck Slice
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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 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.
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Sharyl
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