• 1 duck weighing 1 1/2 kg clean and whole
• 1 egg
• 1 onion, peeled and finely chopped
• 12 green olives, stoned and chopped
• 30 g fresh breadcrumbs, soaked in milk
• 1 garlic clove, finely chopped
• 4 tbsp olive oil
• Salt and pepper

- Chop the duck's liver and mix with the egg, onion, olives,
breadcrumbs and garlic. Season with a little nutmeg, salt and
pepper. Stuff the duck with this mixture, place in an ovenproof dish,
pour over the olive oil, sprinkle with salt and bake in a pre-heated
oven at 180°C for 1 1/2 hours approximately, turning occasionally.

- When the meat is tender, raise the oven temperature to brown the
skin. Remove and leave to rest for 15 minutes. Cut into pieces and
arrange on a serving dish. Add a little water to the roasting pan to
collect the pan juices. Pour this sauce over the duck and serve with
the filling.