Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Large DUCK
1 c Onions minced
1/2 lb Bacon, cut in small pieces
2 tb Celery, heart, minced
3 tb Green bell pepper, minced
1/2 c Red wine
1 tb Tomato paste
1 t Basil
1 c Olives pitted split
Directions: Split the ducks, rinse and pat dry. In a
large pan,brown the duck halves in oil, skin side down
and turn and brown the other side. Pour off all but 2
tbs of drippings (the domestic duck will render some
extra fat) and add the onions, garlic and bacon. Cook
slowly until the bacon is brown and pour off the extra
fat again. Add the carrots, celery and bell pepper.
Cook for a minute or two and add the stock, wine,
mustard, tomato, bay leaf, basil and thyme. Bring to a
boil and reduce heat to a simmer. Cover and cook for
30 minutes and add the olives. Cover and cook very
slowly until the duck is very tender (time depends on
origin and size of duck). Serve with wild rice.
