Slow-Roasted Balsamic-Glazed Duck

Ingredients in this Recipe

1 bunch thyme
1 cup balsamic vinegar
1 lemon, halved crosswise
2 (4 1/2 pound) Long Island or Pekin ducks, giblets and wings removed and reserved
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
6 tablespoons olive oil
Coarse sea salt and freshly ground pepper
Juice of 1 lemon

See Full Recipe at Martha Stewart