Crisp Sicilian Duck with Olives, Dates, and Almonds
Nutrition
Calories: 1467.1 kcalCarbohydrates: 5.98 gProtein: 103.87 gFat: 110.52 gSaturated Fat: 34.49 gCholesterol: 468.86 mgSodium: 864.8 mgFiber: 1.82 gVitamin A: 20.56125 IUCalcium: 78.6 mgIron: 25.05 mg
Ingredients
- 1/3 cup sliced almonds
- 6 lb long island duck 2 ducks wing tips and excess fat removed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 stalk celery chopped
- 1 large whole onion coarsely chopped
- 3 oz Fresh thyme chopped (one bunch)
- 3 tbsp olive oil
- 16 whole dried date pitted and sliced about 1/4 inch thick
- 1/3 cup picholine olive pittd and sliced
- 1/4 cup sweet amber dessert wine such as muscat or vin santo
- 2 cups duck stock or Rich Chicken Stock
- 1/4 cup plus 2 tbsp chopped parsley
- 2 tbsp unsalted butter
Instructions
- Preheat the oven to 350 degrees. Put the almonds on a small sheet pan or pie plate and toast for 8 to 9 minutes, or until golden brown. Set aside. Increase oven temperature to 400 degrees.
- Rub the ducks inside and out with salt and pepper. Combine the celery, onion, and thyme in mixing bowl. Stuff into the cavities of the ducks. Place the ducks on a rack in a roasting pan. Roast for about 1 hour, pouring off fat after 25 minutes and again after about 45 minutes. The skin should be crisp and golden brown. Remove from the oven, cover with foil, and keep warm.
- Put the olive oil in a skillet over medium heat. Gently sauté the dates and olives until the dates begin to soften, about 3 minutes. Add the wine and reduce by half, 3 to 5 minutes. Add the almonds and stock and reduce by half, 8 to 10 minutes. Remove from the heat and stir in the 1/4 cup parsley and butter. Season with salt and pepper.
- Carve or quarter the ducks. Spoon the sauce over and sprinkle with the remaining parsley.