Duck Braised with Olives

Directions

1. 1

   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

2. 2

   In a large pan,brown the duck halves in oil, skin side down and turn and brown the other side

3. 3

   Pour off all but 2 tbs of drippings (the domestic duck will render some extra fat) and add the onions, garlic and bacon

4. 4

   Cook slowly until the bacon is brown and pour off the extra fat again

5. 5

   Add the carrots, celery and bell pepper

6. 6

   Cook for a minute or two and add the stock, wine, mustard, tomato, bay leaf, basil and thyme

7. 7

   Bring to a boil and reduce heat to a simmer

8. 8

   Cover and cook for 30 minutes and add the olives