Total Calories: 294
Heat the oil and butter in a 12-inch Dutch oven. Sauté the onion, carrot, celery, mushrooms and parsley. Add the duck pieces and brown it on all sides. Sprinkle with salt and pepper. Cover and cook for 30 minutes, moistening with stock, as it cooks. Add the olives. Stir gently and continue cooking until the duck is tender, for about another 30 minutes. Serve with rice. Serves 3-4.
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