Anatroccolo Con Olive
|Onion||1 , chopped|
|Chicken stock||2 Cup (32 tbs)|
|Green olives||6 Ounce, pitted|
Preheat oven to 550Â°F./290Â°C.
Wash and dry ingredients, then rub cavity with salt and sage, and outside with salt and pepper.
Prick skin all over.
Put duckling in roasting pan and cook in the oven for 15 minutes.
Remove, pour off fat, and lower temperature to 450Â°F./230Â°C.
Put the onion, stock and olives in the pan and cook in the oven, basting often and pricking the skin to let the fat out, for 1 1/2 hours.
Half an hour before it is done, add the liver, cut in 6 pieces.
When duckling is done, carve on heated platter.
Skim as much fat as possible from the juices in the pan.
To serve, spoon the remaining ingredients in the pan over the duckling slices.