Crisp Long Island Duck With Dates, Olives and Almonds

Name: Crisp Long Island Duck With Dates, Olives and Almonds
Total time: 2 h
Yield: 4 servings
Ingredients: Olive oil for greasing the pan; 2 whole Long Island ducks, trimmed of wing tips and excess fat; 4 teaspoons kosher salt; Freshly ground black pepper to taste; 4 ribs celery, chopped; 1 large onion, peeled and roughly chopped; 1 small bunch fresh thyme, roughly chopped; 1 tablespoon olive oil; 16 fresh dates, pitted and thinly sliced; 1/3 cup pitted and sliced picholine olives; 1/4 cup cream sherry; 1/3 cup sliced almonds, toasted; 2 cups chicken broth, homemade or low-sodium canned; 1 tablespoon unsalted butter; 1 teaspoon sherry vinegar; 3 tablespoon chopped Italian parsley; Kosher salt and freshly ground black pepper to taste

Recipe from Matthew Scully

Adapted by Molly O'Neill

Total Time: About 2 hours
Rating: (0)
Comments: Read comments

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Ingredients

Yield:4 servings

The Duck

Olive oil for greasing the pan
2whole Long Island ducks, trimmed of wing tips and excess fat
4teaspoons kosher salt
Freshly ground black pepper to taste
4ribs celery, chopped
1large onion, peeled and roughly chopped
1small bunch fresh thyme, roughly chopped

The Sauce

1tablespoon olive oil
16fresh dates, pitted and thinly sliced
⅓cup pitted and sliced picholine olives
¼cup cream sherry
⅓cup sliced almonds, toasted
2cups chicken broth, homemade or low-sodium canned
1tablespoon unsalted butter
1teaspoon sherry vinegar
3tablespoon chopped Italian parsley
Kosher salt and freshly ground black pepper to taste

Ingredient Substitution Guide

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Preparation

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