Duck with Olives (Liguria)

Meat

Ingredients

Duck, dressed - 1 large

Olive oil - 2 1/2 tbsps

Butter - 3 tbsps

Onion, finely chopped - 1

Carrot, finely chopped - 1

Celery, finely chopped - 1 stalk

Parsley, finely chopped - 2-3 sprigs

Salt and pepper

Boiling stock - 2/3 cup

White ligurian olives - 16

Heat the oil and butter in large , heavy casserole and saute the onion, carrot, celery and parsley. Add the duck and brown it slowly on all sides. Sprinkle with salt and pepper. Cover and cook for 30 minutes, moistening from time to time with hot stock. Pit and chop half the olives, and add them to the pan. Stir gently and continue cooking until the duck is tender.

Take the duck from the pan and put aside. Rub the sauce through a sieve and return it to the pan. Add the duck, turn it round and about to coat it with the sauce, and then add the remaining olives, whole. Continue cooking for 15 minutes longer. Serve the duck in a deep heated platter, covered with the sauce.

Serves 3-4