Instructions: Pluck the feathers from the duck and flame it. Cut off its head, feet and the end of its wings. Eviscerate it; set aside the liver and the gizzard.

Peel and mince the onions. Wash and chop the green part of the beet leaves. Peel and crush the garlic cloves. Chop the liver, the gizzard and the smoked ham. Pour the milk over the bread crumbs.

Heat 1 1/8 ounces of the butter in a frying pan and cook the onions until lightly browned. Add the chopped ham, liver and gizzard and fry together. Stir in the crushed garlic and the beet leaves and while continuously stirring, let melt. Season with salt, pepper and a very little thyme. Remove from heat. Mix the egg, cream and bread crumbs together. Add to the previous preparation and mix well. Place this stuffing in the cavity of the duck. Truss the duck so that the stuffing doesn"t come out.

Heat a hot oven.

Melt 1 3/4 ounces of butter in a large baking pan. Then, brown the duck on all sides. Cover and place in the oven.

Clean and wash the Swiss chard (beets). Cut into lengthwise strips. Melt the rest of the butter in a saucepan. When hot, place the beet slices in the saucepan. Season with salt and pepper. Then, cover and cook for 20 minutes over low heat.

After the 20 minutes, place the beets in the baking pan with the duck. Bake until done.

This recipe yields 4 to 5 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.