1 pound duck 3 tablespoons olive oil 1 cup onion, chopped 1 tablespoon garlic clove, chopped 1/2 pound bacon, diced 1/4 cup carrot, chopped 2 tablespoons celery, chopped 3 tablespoons green bell peppers, chopped 1 cup chicken broth 1/2 cup red wine 1 tablespoon prepared mustard 1 tablespoon tomato paste 1 bay leaf 1 teaspoon basil 1 teaspoon thyme 1 cup black olives 

Cut-up 1 lb. duck, rinse, and pat dry. In a large skillet, brown the duck in 3 tablespoons olive oil, skin side down. Turn and brown the other side. Pour off all but 2 tablespoons of the drippings, then add 1 cup chopped onions, 1 tablespoon chopped garlic cloves, and 1/2 lb. diced bacon. Cook slowly until the bacon is brown; drain. Add 1/4 cup chopped carrots, 2 tablespoons chopped celery, and 3 tablespoons chopped green bell pepper. Cook for a minute or two then add 1 cup chicken broth, 1/2 cup red wine, 1 tablespoon prepared mustard, 1 tablespoon tomato paste, 1 bay leaf, 1 teaspoon basil, and 1 teaspoon thyme. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 30 minutes. Add 1 cup black olives. Cover and cook slowly for about 10 minutes, or until the duck is very tender.Serves 4.