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Serves 6


• 3-4 tablespoons olive oil
• 1 duckling (such as Muscovy), 3¼ pounds
• 1 large onion, chopped
• 2 large carrots, sliced
• 2 large, ripe tomatoes, peeled, seeded, and chopped
• 3/4 cup white wine
• 2¼ cups duck or chicken stock
• scant 1 cup olives, pitted
• 1 heaping teaspoon potato starch
• salt and pepper


Heat the oil in a large heavy pan or a Dutch oven. Add the duckling and cook over low heat turning frequently for 5 minutes.

Add the onion and carrot and cook turning the duckling frequently for about 15 minutes until the vegetables have softened and the duckling is evenly browned all over.

Add the tomato and cook for 10 minutes then pour in the wine and stock and season with salt and pepper. Cover and simmer over low heat for 1 hour.

Meanwhile put the olives in a small pan pour in cold water to cover and bring to a boil then lower the heat and simmer for 1 minute. Drain well and cut each into two or three slices.

Remove the duckling from the pan and keep warm.

Pass the sauce through a food mill or press through a strainer into a clean pan.

Mix the potato starch with 2-3 tablespoons of the sauce in a bowl then stir into the pan with the olives.

Place the duckling into the pan and cook for 8-10 minutes. Lift out the duckling from the pan and carve.

Arrange the meat on a warm serving dish. Spoon the sauce over the top and serve with triangles of fried bread.


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