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Slow-Roasted Duck With Olive Gravy And Garlic-Fennel Confit

5 faves
Nutrition per serving    (USDA % daily values)
CAL
551
FAT
8%
CHOL
0%
SOD
39%

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Ingredients for 6 servings

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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