Lucky enough to honeymoon at a friend’s farmhouse in the Gascony region of France, I was inspired to try cooking duck for the first time. Choosing a young and very tender duckling found at the local market, and olives (plentiful in the region), I contrived this simple stew (civit) to warm the late October evening. I originally made it with wild mushrooms, but for fun and to enter this week's contests I substituted figs and loved it. Chicken, which although less flavorful, works as well. Serve with a green salad and crusty bread.

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