Ducks with Green Olives

Ingredients

• 2 whole ducks Young ducks, cleaned and singed (About 4-5 lbs each)
• 6 medium Potatoes, boiled (For stuffing)
• 2 ounces Butter, unsalted (About 4 tablespoons)
• 2 medium White onions, finely sliced (For stuffing)
• 2 tablespoons Suet, finely chopped (Can substitute with additional butter)
• 1 slice Stale bread, finely grated into crumbs (About 1/2 cup crumbs)
• 1 teaspoon Black pepper, ground
• 1 teaspoon Salt (Plus more for seasoning ducks)
• 2 tablespoons Fresh parsley, chopped (Soup herbs)
• 1 tablespoon Fresh thyme, chopped (Soup herbs)
• 1 tablespoon Fresh sage, chopped (Soup herbs)
• 1 dessertspoon Tomato sauce or ketchup (About 2 teaspoons)
• 3 cups Beef stock, good quality
• 2 medium Onions, sliced (For braising)
• 1 jar (12 oz) Green olives, pitted (About 2 cups)
• 2 whole Duck livers, minced (Optional, from the ducks)

Instructions

1. 1Remove any remaining feathers from the ducks, singe off any fine hairs over an open flame, and wash thoroughly in three or four changes of cold water. Pat dry inside and out. Season the cavities with salt and pepper.
2. 2Break up the boiled potatoes (do not mash) with the butter. Add the finely sliced onions, chopped suet, bread crumbs, ground pepper, salt, chopped parsley, thyme, sage, and tomato sauce. If using, add the minced duck livers. Mix well to combine all ingredients.
3. 3Fill the cavity of each duck loosely with the prepared stuffing. Do not overstuff as the stuffing will expand during cooking. Truss the ducks with kitchen twine to secure the legs and wings.
4. 4Preheat oven to 350°F (175°C). Place the stuffed ducks in a deep roasting pan. Roast uncovered in the moderate oven until the skin is golden brown, about 45 minutes.
5. 5Add the beef stock and sliced onions to the roasting pan around the ducks. Return to the oven and continue cooking, basting occasionally, until the stock has reduced by half and the ducks are fully cooked (internal temperature of 165°F), about 45-60 minutes more.
6. 6Carefully remove the cooked ducks from the roasting pan and place on a serving platter. Cover loosely with foil to keep warm. Add the pitted green olives to the pan with the reduced stock and onions. Return to the oven and bake for 10-15 minutes to soften the olives and allow them to absorb the flavors.
7. 7Arrange the green olives around the ducks on the serving platter. Pour the reduced gravy over the ducks. Serve hot immediately.