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DUCK WITH OLIVES
Pit the olives. Blanch for 5 minutes in boiling water, drain. Dice the livers, gizzards and mushrooms, dice the ham. Put 1 tablespoon of oil into a frying pan, fry the ham. After 1 minute, add the gizzards, as soon as browned add the livers, brown for 1 minutes. Remove everything with a skimmer. Brown the garlic cloves, remove them, then fry the mushrooms gently until they begin to brown. Combine all these ingredients, salt, pepper, add half of the olives. Use this mixture to stuff each duck, sew up all the openings, truss the ducks as if for roasting. Fry in the casserole with the remaining oil. As soon as well browned, remove the oil, wipe the casserole. Put in the ducks again, salt, pepper, moisten with the white wine, add the onions, cover. Cook gently for 30 minutes over a very low heat, turning the ducks twice. Then add the olives, cook for a further 15 minutes. Pepper. To serve, take out the ducks, collecting their inner juice in the casserole. Cut and arrange them on the heated serving dish, surrounded with their stuffing. Add the butter to the cooking juice, whipping to thicken, coat the ducks with this sauce or serve aside in a sauceboat.
