Singe and clean the
duck well. Insert one slice of bacon and a sage leaf in the duck's
belly, where you will also put the stoned black olives. Then close
the opening and place the duck to brown in the hot oil.
Turn it regularly.
When, after about an hour and a half, it is cooked, cover it with the
cream. Let it cook for a further 5 minutes over a low flame with a
lid on. Cut the duck up and give a piece to each fellow guest,
accompanied by its delicious sauce.