Crisp Long Island Duck With Dates, Olives and Almonds

  1. To make the duck, preheat the oven to 400 degrees.
  2. Lightly oil a large roasting pan.
  3. Season the ducks inside and out with salt and pepper.
  4. Combine the celery, onion and thyme and stuff the mixture into the cavities of the ducks.
  5. Put the ducks in the roasting pan breast side down.
  6. Roast for 40 minutes, pouring off the fat every 20 minutes.
  7. Raise the oven temperature to 450 degrees.
  8. Roast for 20 minutes.
  9. Turn the ducks breast side up and roast until the skin is brown and crisp, about 20 minutes longer.
  10. Let stand for 10 minutes before carving.
  11. Meanwhile, to make the sauce, heat the olive oil in a large skillet.
  12. Add the dates and olives and saute until the dates soften, about 6 minutes.
  13. Deglaze the pan with the sherry, simmering until reduced by half.
  14. Stir in the almonds and chicken broth and simmer over medium heat until reduced by half, about 12 minutes.
  15. Stir in the butter, vinegar, 2 tablespoons of parsley, salt and pepper.
  16. Divide the duck among 4 plates, drizzle with the sauce and sprinkle with the remaining parsley.
  17. Serve immediately.

olive oil, kosher salt, freshly ground black pepper, celery, onion, thyme, olive oil, dates, picholine, cream sherry, almonds, chicken broth, unsalted butter, sherry vinegar, italian parsley, kosher salt

Taken from cooking.nytimes.com/recipes/1244 (may not work)

Another recipe

Switch theme