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.