1/4 lb. fresh mushrooms, sliced
4 large tomatoes, peeled, seeded and quartered
3 tablespoons butter
1 large carrot, diced
1 medium green bell pepper, diced
1 medium onion, sliced
1 cup chopped celery and leaves
1 clove garlic, peeled and quartered
1 cup pitted ripe olives
1 tablespoon tomato paste
1/4 cup olive oil
2 cups dry red wine
1 tablespoon Worcestershire sauce
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1/8 teaspoon mace
1/8 teaspoon thyme
1 bay leaf, crushed
1 teaspoon salt
1/4 teaspoon freshly−ground pepper
4 wild ducks, plucked, drawn and cut into serving pieces
20 small new potatoes
Saute mushrooms and tomatoes in 3 tablespoons butter for 3 minutes.
Combine with carrot, green pepper, onion, celery, garlic, olives,
tomato paste, olive oil, wine, Worcestershire, cinnamon, cloves,
allspice, mace, thyme, bay leaf, salt and pepper to make a marinade.
Add duck pieces and marinate overnight or for at least 10 hours.
Simmer duck in marinade 1 1/2 to 2 hours or until tender. Boil
potatoes in salted water for approximately 15 minutes or until tender.
Add to stew just before serving.
