RECIPES
SLOW-ROASTED DUCK
INGREDIENTS
2 (2 kg) ducks, giblets and wings removed and reserved
Coarse sea salt and freshly ground pepper
6 tablespoons olive oil
2 heads garlic
4 bulbs fennel, chopped
6 cups chicken stock (homemade or bought)
1 lemon, halved crosswise
1 bunch thyme
1 cup balsamic vinegar
Juice of 1 lemon
Preheat oven to 175°C. Fit a large roasting pan with a
rack. Place ducks on rack and prick skin all over with a
fork, taking care not to pierce the flesh. Season duck all
over with sea salt; let stand 30 minutes.
Meanwhile, chop duck wings and neck; set aside. Heat
oil in a large heavy bottomed saucepan over mediumhigh heat. Add wings and necks and cook, stirring, until
browned. Separate and peel garlic cloves from 1 head
of garlic; reduce heat to low and add fennel and garlic
cloves. Cook, stirring, until vegetables are soft. Add
stock and cook until reduced by half, about 40 minutes.
Strain into a small saucepan; skim fat from surface. Set
sauce aside.
Halve remaining head of garlic and crush slightly.
Divide lemon, thyme, and garlic evenly between duck
cavities. Transfer duck to oven and roast, turning
every 25 minutes, until duck begins to brown.
Meanwhile, mix together vinegar and lemon juice.
Once duck starts to brown, begin basting with vinegar
mixture and cook until duck skin is dark brown and
meat begins to come away from the breastbone, 2 to 3
hours total.
Remove from heat and let duck stand for 15 minutes.
Meanwhile, reheat sauce over medium heat until
warmed through and reduced to desired consistency.
Carve duck and serve with sauce.
45.