2 medium onions coarsely chopped
¼ cup plus 2 tsp coarsely chopped flat leafed parsley
4 tsp chopped thyme
8 garlic cloves, halved
2 bay leaves
1 large celery rib, sliced ¼ inch thick
1 5 ½ pound duck, halved and backbone, neck and wing tips removed and reserved
Kosher salt and fresh ground pepper
Herbes de Provence
1 tbsp tomato paste
½ cup dry white wine
3 cups water
1 cup chicken stock
Pinch of sugar
1 ½ cups green olives, ½ pound rinsed and pitted

1. Preheat the oven to 475 degrees. In a small roasting pan, spread half of the onions, ¼ cup of the parsley, 1 tbsp of the thyme, and the garlic, bay leaves and celery. Prick the duck skin all over with a fork and rub the duck with 2 tsp of salt, 1 tsp of ground pepper and 1 tsp of herbes de Provence. Set the duck halves on the vegetables, cut side down, and roast for 10 minutes. Prick the duck skin again, cover the pan with foil and turn the oven down to 275 degrees. Roast the duck for 3 hours or more, until the meat is very tender and most of the fat has rendered.
2. While the duck is cooking, take a large skillet and cook the back, neck and wing tips over low heat until they are well browned all over. Add the remaining onions and cook over moderate heat until browned, about 4 minutes. Pour off the fat from the skillet and add the tomato paste. Cook, stirring, until beginning to brown, about 3 minutes. Add the wine and bring to a boil. Add the water, stock, and sugar and simmer until reduced to 1 cup, about 1 hour. Strain the stock and skim off the fat.
3. When the duck is tender, transfer the halves to a work surface. Remove and discard and vegetables, fat and loose bones. Halve each half and transfer the duck to a rimmed baking sheet. Strain the pan juices into a saucepan and skim off the fat. Boil until reduced to ¼ cup.
4. Add the strained stock and the olives to the pan juices and simmer for 10 minutes. Season the sauce with salt, ground pepper and herbes de Provence.
5. Preheat the broiler. Season the duck with herbes de Provence, salt and ground pepper. Broil 10 inches from the heat for 5 minutes, or until the duck is hot and the skin is crisp. Pour the sauce onto a platter and set the duck on top. Sprinkle with the remaining 2 tsp of parsley and 1 tsp of thyme and serve.

Note: The recipe can be prepared through step 3 up to 2 days ahead. Refrigerate the duck and the sauce separately Bring the duck to room temperature before broiling.

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6 duck breasts, sliced into stir fry sized pieces
1 tablespoon fresh chopped ginger
1/2 cup chopped green onions
1 cup sliced red bell pepper
1 cup rice vinegar
1/2 cup soy sauce
1/4 cup apricot jam
wasabi (to taste)
fresh mango, cubed
1-2 limes, squeezed

Begin stir-frying the duck breast pieces. Add the rice vinegar and soy sauce. Continue stirring. Add the vegetables, ginger, lime juice and jam. Continue to stir briskly. Add the wasabi. When the duck is about done, pull the duck pieces out, and lay on a bed of rice (if so desired--also good on noodles!). Add the rest of the stir-fry, drizzling the sauce over the meat and rice. Garnish with fresh mango pieces.

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4-6 Duck breasts
Soy Vay Veri Veri Teriyaki
Flower 2 cups
Extra Virgin Olive Oil
Garlic Salt
Pepper

Tenderize and cube the duck breasts 1"x1"
Put into 1gallon zip lock bag cover with Soy Vay
Let marinate in refrigerator for 3-4 hrs
In another gallon zip lock add 2 cups flower Tbl spoon garlic salt and tea spoon pepper
Add duck breasts 10-12 pieces at a time and shake
Place duck cubes in pan with hot olive oil brown on all sides (about 2 min per side)

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