Name: Slow-Roasted Duck with Olive Gravy and Garlic-Fennel Confit
Yield: Makes 6 to 8 servings
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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Slow-Roasted Duck with Olive Gravy and Garlic-Fennel ConfitDeborah Ory; food styling: Elizabeth Duffy

Slow-roasting a duck may take hours, but the result is velvety meat covered by a layer of gloriously crisp and salty skin. The herbed garlic and fennel filling melts into an aromatic confit during cooking.

Recipe notes

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