Braised, Stuffed Duck with Olives

Ten or twelve years ago, while I was visiting Simone (Simca) Beck, she produced two ducks and asked me to invent’ something. The garden was full of chard, there was a remainder of brousse (ewe’s milk ricotta) in the refrigerator and marjoram was growing outside the kitchen door; this was the inevitable result. The other guests were Julia and Paul Child and James Beard. Nothing r