Instructions: * Note: If you are using canned chicken stock, reducing it will concentrate the flavor: Bring 4 cups of canned stock to a boil, and cook until reduced to 2 cups; cool and use in the recipe as directed.

Rinse duck, and pat dry. Carefully poke skin all over with a fork or skewer, being sure not to penetrate meat. In a large bowl, make the marinade: Combine the vinegar, soy sauce, mustard, mustard seeds, dried rosemary, pepper, onion, and garlic. Add the duck, and turn to coat, being sure plenty of the marinade flows into the cavity. Cover with plastic wrap, and refrigerate overnight.

Preheat oven to 325 degrees. Remove duck from marinade (dont scrape off marinade); set remaining marinade aside. Season duck inside and out with salt and pepper. Place duck breast-side down on a nonstick V-rack in roasting pan. The duck must be at least 2 inches from the bottom of the pan. Pour the remaining marinade over it. Add enough water to come 1/4 inch up the sides of the roasting pan (this will keep the drippings from burning). Transfer to oven, and roast for 1 hour.

Flip duck breast-side up. Carefully prick the thighs with a fork again. Rotate the pan so that the opposite side of the duck is toward the back of the oven. Continue roasting until the skin is dark brown and just about all of the fat has melted off the body of the duck, the leg bones have a little play when you wiggle them, and the juices run clear, 2 to 2 1/2 hours more. Remove from oven, and let rest for 20 minutes.

When the duck is cool enough to handle, cut it into four pieces.

To make the Green Olive-Balsamic Vinegar Sauce: Use a cleaver or heavy knife to chop wing tips and neck into 3-inch pieces. Coarsely chop gizzard.

Heat oil in a large skillet over high heat. Add chopped wing and neck pieces. Cook until well browned, 8 to 10 minutes. Pour off excess fat. Add gizzard, shallots, carrots, and celery. Cook until well browned, about 5 minutes.

Lower heat to medium. Add the thyme, rosemary, bay leaf, and wine. Simmer until reduced to a glaze, 5 to 7 minutes. Add chicken stock, and simmer until reduced enough to coat the back of a spoon, about 25 minutes.

Strain. Season with salt, pepper, and 1 tablespoon vinegar, or more to taste. Keep warm, or reheat when ready to serve. Just before serving, whisk in butter, if using, and add the olives. (

Makes about 1/2 cup)

Heat a 1/8-inch layer of oil in a large heavy-bottomed skillet over high heat until very hot. Season duck liberally with salt and pepper. Add duck to hot oil, skin-side down. Let sear for 1 minute, then reduce heat to low, cover skillet, and cook until warm through and skin is crisp, about 5 minutes. Pour off any fat that accumulates in skillet. Sprinkle meat side with balsamic vinegar.

Arrange duck on a warm platter. Drizzle with sauce, distributing olives evenly. Garnish with rosemary sprigs.

This recipe yields 2 servings.

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