Caneton aux Olives

• 2–2½ kg(4–5 lb) duckling
• salt, milled pepper
• 1

If necessary dry the duckling with kitchen paper and then sprinkle lightly with salt.

Cook the diced bacon and chopped shallot in the olive oil until soft, add half the marc and tip the contents of the pan into a bowl. Mix in the breadcrumbs, some salt and milled pepper, the chopped flesh of half the olives and the zest of orange. If the mixture is too dry, add