Greek Recipes     Poultry

Duck with Olive Stuffing / Papies me Elies


Even on the Islands, we no longer have to wait for the men to come home from hunting to cook dinner. Duck is available year through and makes a beautiful and delicious entree.


2 Ducks, cleaned and gutted  
1 cup minced bacon 1 cup dry breadcrumbs
1 cup chicken stock 1 cup green and black olives, pitted and sliced
3 tbsp. Cognac 1 large onion, chopped
1/2 cup olive oil salt and pepper to taste

Heat your oven to 425F. Salt and pepper the ducks and rub with a bit of olive oil. Set aside in a shallow pan.

In a skillet, heat the olive oil. Add the onions and bacon and sautι lightly. In a mixing bowl, add the bread crumbs, olives, cognac, half the stock and the onion-bacon mixture. Toss well together.

Stuff the birds with the mixture and sew or tie the openings. Add the remaining stock to the bottom of the pan and bake for 1/2 hour. Reduce the heat to 325F and bake for 1 hour longer or until they are done.

Susie's Note: Because duck is an 'Oily' bird, you may want to set them on a rack in the pan so the fats can drip away.


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