Recipe for April

Duck Stew with Olives                                                        Ragoût de Carnard Aux Olives

Serves 6-8
2 Ducks (about 1.4kg/ 3 1/4 lb each).
quartered, or 8 duck legs quatrters
225g 1/2lb baby onions
350ml / 16floz dry red wine
500ml /16floz duck or chicken stock
bouquet garni
100g / 31/2 oz stoned green or black olives (or combination)
salt as required and freshly ground pepper.

Method
1. Put the duck pieces, skin side down, in a a large frying pan over a medium heat and cook for 10-12 minutes until well browned, turning to colour evenly and cooking in batches if necessary.Pour off fat from the pan.
2. Heat 15ml of the duchk fat in a large flameproof casserole and cook the onions, covered, over a medium-low heat until evenly browned, stirring frequently. Sprinkle with flour and continue cooking, uncovered for 2 minutes, stirring frequently.
3. Stir in the wine and bring to the boil, then add the duck pieces, stock and bouquet garni. Bring to the boil, then reduce the heat to very low and simmer, covered, for about40 minutes, stirring occasionally.
4. Rinse the olives in several changes of cold water. If they are very salty, put in a saucepan, cover with water and bring to the boil, then drain and rinse. Add the olives to the casserole and continue cookinbg for a further 20 minutes until the duck is very tender.
5. Transfer the duck pieces, onions and olives to a plate. Strain the cooking liquid, skim off all the fat and return to the pan. Boil to reduce by about one-third, then adjust the seasoning aand return the duck and vegatables to the casserole. Simmer gently for a few minutes to heat through.