Categories: Poultry 
      Yield: 4 servings 
  
      1    Large DUCK                        1/2 c  Red wine 
      1 c  Onions minced                       1 tb Tomato paste 
    1/2 lb Bacon, cut in small pieces          1 ts Basil 
      2 tb Celery, heart, minced               1 c  Olives pitted split 
      3 tb Green bell pepper, minced       
  
  Directions: Split the ducks, rinse and pat dry. In a large pan,brown the 
  duck halves in oil, skin side down and turn and brown the other side. Pour 
  off all but 2 tbs of drippings (the domestic duck will render some extra 
  fat) and add the onions, garlic and bacon. Cook slowly until the bacon is 
  brown and pour off the extra fat again. Add the carrots, celery and bell 
  pepper. Cook for a minute or two and add the stock, wine, mustard, tomato, 
  bay leaf, basil and thyme. Bring to a boil and reduce heat to a simmer. 
  Cover and cook for 30 minutes and add the olives. Cover and cook very 
  slowly until the duck is very tender (time depends on origin and size of 
  duck). Serve with wild rice.