Anononymous 8-30-05

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.