All Easy Recipes. Easy to find and easy to cook. Last recipe(s) added: May 08, 2013 • Total recipes count: 5549 Home | Glossary & Cooking Tips | Utensils & Appliances | Translate this page Translate this recipe: Browse Recipes Browse Recipes By: Recipes by Cuisine Cuisine __________________________________________________________________ Recipes by Main Ingredient Main Ingredient __________________________________________________________________ Recipes by Dish Dish __________________________________________________________________ Drinks and Coctails Recipes Drinks / Cocktails __________________________________________________________________ All Easy Recipes Added: Apr 10, 2006 • Visited (204) • Print version Print this recipe (29) • eMail recipe eMail recipe • Write review • Not rated Rate this recipe Spit-Roasted Wild Ducks With Olives What You Need: Two 1½-to 2-pound oven-ready wild ducks, with necks, gizzards and hearts coarsely chopped and reserved 1 teaspoon salt 3 tablespoons butter 1 tablespoon olive oil ½ cup finely chopped onions 2 tablespoons flour 1½ cups chicken stock, fresh or canned ¼ cup finely chopped pitted green olives 12 whole pitted green olives How To Cook: 1. Light a 1- to 2-inch-thick layer of briquettes in a charcoal grill equipped with a rotating spit. Let the coals burn until white ash appears on the surface. (This may take as long as an hour.) 2. Meanwhile, wash the ducks briefly under cold running water and pat them dry with paper towels. Season the ducks inside and out with the salt, then secure the neck skin to the back of each bird with a small skewer and truss the ducks securely. String the ducks lengthwise end to end on the spit and anchor them in place with the sliding prongs. 3. Fit the spit into place above the coals and roast the birds for 1½ to 2 hours. To test for doneness, pierce a thigh with the point of a small sharp knife. The juice that trickles out should be pale yellow; if it is still tinged with pink, roast the ducks for another 5 to 10 minutes. 4. Meanwhile, prepare the sauce. In a heavy 10- to 12-inch skillet, melt the butter in the oil over moderate heat. When the foam begins to subside, add the chopped necks, gizzards and hearts. 5. Fry the duck giblets for 4 or 5 minutes, stirring them frequently and regulating the heat so that the pieces brown richly and evenly without burning. Add the onions and, when they color lightly, mix in the flour. 6. Then, stirring constantly, pour in the stock in a slow, thin stream and cook over high heat until the sauce comes to a boil and thickens slightly. Add the chopped olives, reduce the heat to low, and simmer the sauce partially covered for 30 minutes. 7. Strain the sauce through a fine sieve set over a small saucepan, pressing down hard on the giblets and olives with the back of a spoon to extract all their juices before discarding the pulp and neck bones. Skim as much fat as possible from the surface of the sauce and taste for seasoning. 8. To serve, remove the spit from the grill, unscrew the prongs and slide the ducks onto a heated platter. Remove the trussing strings, and garnish the birds with the whole olives. Reheat the sauce over low heat if necesaryand serve it from a gravy boat or sauce bowl. Serving Size: 4 This recipe is also available in: Cuisine » Americas » United States Main Ingredient » Meat & Poultry » Duck Main Ingredient » Vegetables » Olives Dish » Main Course Advanced Search Advanced Search ________________________ Search Our partner: All-Fish-Seafood-Recipes.com Free counters! All Easy Recipes Copyright© 2005 - 2013 All Easy Recipes, Inc. All rights reserved. Advertise with Us | Resources | Contact Us | Terms of Use | Privacy Knife - is a sharp-edged hand tool used for cutting. A kitchen knife is any knife that is intended to be used in food preparation. Don't have it in your kitchen? Buy it at these online store(s): Amazon KitchenAid Wal - Mart × Cup - is a drinking vessel such as a teacup or similar drinkware. Can be in various shapes, but mostly a cylinder. Don't have it in your kitchen? Buy it at these online store(s): Wal - Mart KitchenAid Amazon × Spoon - is a common eating utensil, or item of cutlery, somewhat like a small spade, with a bowl-shaped end on a handle, that occurs in a number of sizes and forms. Don't have it in your kitchen? Buy it at these online store(s): KitchenAid Wal - Mart Amazon × Skillet - is a pan used for frying, searing, and browning foods. Don't have it in your kitchen? Buy it at these online store(s): KitchenAid Amazon Wal - Mart × Saucepan - is a vessel with vertical sides about the same height as their diameter, used for simmering or boiling. Don't have it in your kitchen? Buy it at these online store(s): KitchenAid Wal - Mart Amazon × Sieve - is food preparation utensil for mashing vegetables. Don't have it in your kitchen? Buy it at these online store(s): Amazon KitchenAid Wal - Mart × Grill - is a device or surface used for cooking food, usually fueled by gas or charcoal. Don't have it in your kitchen? Buy it at these online store(s): Wal - Mart KitchenAid Amazon × Bowl - is a common open-top vessel in many cultures, is used to serve food, and is sometimes also used for drinking and storing other items. Don't have it in your kitchen? Buy it at these online store(s): KitchenAid Wal - Mart Amazon × Skewer - is a thin metal or wood stick used to hold small pieces of food together while grilling. Don't have it in your kitchen? Buy it at these online store(s): Wal - Mart Amazon KitchenAid × Towels - is a piece of absorbent fabric or paper made for the general purposes of towels but is most often used for drying hands. Don't have it in your kitchen? Buy it at these online store(s): Amazon KitchenAid Wal - Mart × Platter - is a large type of dishware used for serving food. It is a tray on which food is displayed and served. Don't have it in your kitchen? Buy it at these online store(s): Wal - Mart KitchenAid Amazon ×