Sunday, December 09, 2007

Olive with Golden Roasted Vegetarian Duck

Olive with Golden Roasted Vegetarian Duck Slice

1 comment:

Unknown said...

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.
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.

Guaranteed ROI

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