One 3 3/4 pound duckling, cut into 12 pieces 1 teaspoon of salt 1/2 teaspoon of pepper 1 teaspoon of marjoram 6 tablespoons of olive oil 2 onions, finely chopped 2 tablespoons of tomato paste 1 teaspoon of paprika 1/2 teaspoon of tarragon 3/4 cup of dry red wine 1/3 cup of chicken bouillon 1/4 cup of halved mushrooms 16 pitted black olives 1/3 cup of heavy whipping cream
Rub the duck pieces well with salt, pepper and marjoram. Heat the oil in a heavy skillet. Brown the duck over high heat, then remove from the skillet. Add the onions and tomato paste to oil remaining in skillet, sauté until the onions are translucent. Add the paprika, tarragon, red wine, and chicken bouillon. Bring to a boil. Place the duck pieces in the sauce, cover and cook over low heat for 1 hour. Add the mushrooms and olives to duck after 30 minutes. Remove the duck from the skillet. Boil cooking sauce, stirring constantly, until reduced by half. Stir in the cream and heat gently, do not boil. Season to taste. Return the duck pieces to skillet and reheat in sauce. Transfer to serving dish, and serve hot. Serves 6
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