A classic dish in French cooking. The slightly bitter green olives act as a beautiful foil to the rich-tasting duck.
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
Melt the butter and brown the duck all over. Transfer to a trivet in a roasting tin and roast the duck in a moderately hot oven (Mark 6, 200°C, 400°F) for 1–1¼ hours or until cooked to your wishes. Pour off excess fat during the cooking.
Transfer the duck to a hot serving plate and keep warm until ready to serve.
Pour off all excess fat from the roasting tin and stir the flour into the juices. Flame with the remaining marc and add the rest of the olives and sufficient stock to make a small quantity of sauce. Taste and adjust the seasoning.
Carve the duck and serve with the stuffing and sauce.
© 1987 Geraldene Holt. All rights reserved.