Crisp Long Island Duck With Dates, Olives and Almon

Name: Crisp Long Island Duck With Dates, Olives and Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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; ⅓ cup pitted and sliced picholine olives; 1/4 cup cream sherry; ⅓ 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

Servings: persons

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
⅓ cup pitted and sliced picholine olives
1/4 cup cream sherry
⅓ 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

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.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Crisp Long Island Duck With Dates, Olives and Almonds falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crisp Long Island Duck With Dates, Olives and Almonds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions