Ingredients

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 ts Basil
1 c Olives pitted split

 

Instructions

Split the duck, 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 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