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Wild Ducks with Carrots and Olives

Wild Ducks with Carrots and Olives
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Mr. Wettach's son-in-law, Ted Williams of baseball fame, supplies the family kitchen with a wide variety of game.

Yield: Serves 6

  • 2 large ducks

Clean your ducks and put in them a stuffing made of the following ingredients.

Stuffing

  • 1 tablespoon butter
  • the livers of the ducks
  • 2 shallots, chopped
  • 12 black olivees, sliced
  • an equal quantity of buttered breadcrumbs
  • white pepper, salt, and nutmeg to taste

Brown the livers and cook the shallots (if necessary scallions may be substituted in the butter. Chop the livers and combine all of the ingredients. Stuff and truss the birds.

  • 2 tablespoons butter
  • 2 slices of bacon, cut up
  • 12 small whole onions
  • 1 shallot, chopped
  • 1 clove garlic, crushed
  • 2 tablespoons flour
  • salt and pepper to taste
  • chopped fennel, parsley, and thyme, as available
  • 1 bay leaf
  • 1 bunch young carrots
  • 1 cup beef stock
  • 1 glass cognac
  • 12 green olives, sliced

Place the butter, bacon, onions, shallot, and garlic in a large casserole and dust them with the flour. Add the salt and pepper and the herbs. Make a bed of sliced carrots and place the ducks upon it. Moisten them with the beef stock and simmer gently with the casserole covered for about an hour and a half. During the last 20 minutes of cooking add the cognac and green olives. Arrange the ducks on a platter surrounded by the carrots and olives. Stir the sauce until thick and smooth and pour it over the birds.

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