Anitra All’olivo

• One young duck, strong beef stock, the liver, gizzard and heart of the duck
• 2 onions
• 2 or 3 dozen

Chop the onions, duck liver, gizard and heart, and about 12 stoned olives, and mix with sufficient hot stock to cover the duck, which should be jointed. Stir well, season with salt and pepper and, when the sauce is thick, place the pieces of duck in it and simmer gently for 1 to 1½ hours. When ready the duck is placed on a hot dish, the sauce poured over it and the dish is garn