Braised Ducks With Olives

Partly roast a pair of ducks and put them into a saucepan with two cupfuls of stock and two dozen pitted olives which have been rinsed in boiling water. Cover and cook in the oven for half an hour, basting frequently. Take up the ducks, skim off the fat, thicken the gravy with a little flour and butter cooked together, pour the sauce over the ducks, and serve.

Roast Duck

Rub a prepared and cleaned duck with butter, dredge with flour, season with salt and pepper, and roast, covered, in a hot oven. Make a gravy of the drippings, adding stoned olives to it, and surround the duck with a border of green peas.