1 duckling (4-5 lb.)
1/2 cup black olives, sliced
2 stalks celery, chopped.
2 garlic cloves, quartered
1 1/2 medium onions, sliced thin
1 small can whole or sliced mushrooms
2 tbls. butter, softened.
1/4 cup lemon juice
1/2 cup grated parmesan cheese
6 servings of cooked rice
salt and pepper
Pre-heat oven to 350 degrees. Wash duck under cold water,
pat dry. Lightly prick skin with fork. Sprinkle inside
with 1 tsp. salt and 1/4 tsp. pepper. Discard giblets.
Combine black olives, garlic cloves, celery, onion, and mushrooms.
Stuff duck with mixture and tie legs together. Spread butter
over duck. Roast duck uncovered, basting with butter drippings
in the bottom of roasting pan. Cook two hours or until
legs move easily at joints. Remove from oven and baste with lemon
juice. Sprinkle with parmesan cheese. Return to oven
and roast 10 to 15 minutes until golden.
Serve on a bed of rice moistened with gravy and garnish with
mixture used to stuff duckling.