Recipe Categories
Poultry 
Duck

Cullen's Olive Duck

1 Large DUCK
1 c Onions minced
1/2 lb Bacon, cut in small pieces
2 tbs Celery, heart, minced
3 tbs Green bell pepper, minced
1/2 c Red wine
1 tbs Tomato paste
1 tesp 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.

Give me the fruitful error any time, full of seeds, bursting with its own corrections. You can keep your sterile truth for yourself.

- Vilfredo Pareto