Wild Ducks with Carrots and Olives

Mr. Wettach’s son-in-law, Ted Williams of baseball fame, supplies the family kitchen with a wide variety of game.


2 large ducks


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



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.

Cooking & Recipes


Serves 6

Preparation Method

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