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      1 large duck
      1 cup onions, minced
      1/2 pound bacon, cut in small pieces
      2 tablespoons celery heart, minced
      3 tablespoons green bell peppers, minced
      1/2 cup red wine
      1 tablespoon tomato paste
      1 teaspoon basil
      1 cup olives, pitted, split


    Split the ducks, rinse and pat dry. In a large pan, brown the duck halves in oil, skin  side down and turn and brown the other side. Pour off all but 2 tbs of drippings (the duck  will render some extra fat) and add the onions, garlic and bacon. Cook slowly until the  bacon is brown and pour off the extra fat again. Add the carrots, celery and bell pepper.  Cook for a minute or two and add the stock, wine, mustard, tomato, bay leaf, basil and  thyme. Bring to a boil and reduce heat to a simmer. Cover and cook for 30 minutes and add  the olives. Cover and cook very slowly until the duck is very tender (time depends on size  of duck). Serve with wild rice.

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