Slow Roasted Balsamic Glazed Duck
Ingredients
- 2 (4 1/2-pound) Long Island or Pekin ducks, giblets and wings removed and reserved
- Coarse sea salt and freshly ground pepper
- 6 tablespoons olive oil
- 2 heads garlic
- 4 bulbs fennel, trimmed, outer layers only, chopped (remaining inner layers reserved for Roasted Vegetables)
- 6 cups store-bought low-sodium chicken stock
- 1 lemon, halved crosswise
- 1 bunch thyme
- 1 cup balsamic vinegar
- Juice of 1 lemon
- Roasted Vegetables, for serving
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