2 mallard ducks, prepared to stuff.
Butter, as required.
1 onion, thinly sliced.
¾ cup of celery, minced.
¼ cup of parsley, minced.
20 pitted ripe olives.
2 garlic cloves, minced.
1 cup of fresh breadcrumbs.
1 teaspoon of freshly ground black pepper.
¾ teaspoon of salt.
¼ cup of Armagnac.
½ cup of Claret wine.
½ cup of duck or chicken stock.
Melt 4 tablespoons of butter and sauté the onion, celery, parsley, olives and garlic, until the onion is soft.
Stir in the breadcrumbs, black pepper, salt and Armagnac; use mixture to stuff birds.
Rub the ducks well with butter and put on a rack in a roaster with the Claret and boiling stock.
Roast at 400°F (205°C), basting every few minutes, for about 35 minutes.