Recipe - Duck Braised With Olives

1 Large DUCK
1 cup Onions minced
One half pound Bacon, cut in small pieces
2 tablespoon Celery, heart, minced
3 tablespoon Green bell pepper, minced
One half cup Red wine
1 tablespoon Tomato paste
1 teaspoon Basil
1 cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini