1 duck in pieces
6 oz. cubed ham
3 tbsp. olive oil
3 tbsp. butte
1 med. chopped onion
1 minced clove garlic
1 sliced green pepper
1 tbsp. chopped celery leaves
2 tsp. chopped parsley
4 c. canned chicken stock
1 bay leaf
Salt and Tabasco
Pinch of thyme
2 c. rice

Lightly brown duck, cut through bone in small pieces, and ham in olive oil and butter. Add onion, garlic, and sweet pepper and saute for a minute or two, stirring. Add all other ingredients, except the rice and simmer 10 minutes. Wash rice in sieve under running water and add to a simmering mixture to cook about 15 minutes, until done but still firm. Add more stock, if necessary. Serves 4 with a salad and a vegetable.