Melt 4 Tbsp of butter and sauté the onion, celery, parsley, olives and garlic, until the onion is soft.
Stir in the breadcrumbs, black pepper, salt and Armagnac; use mixture to stuff birds.
Rub the ducks well with butter and put on a rack in a roaster with the Claret and boiling stock.
Roast at 400° F, basting every few minutes, for about 35 minutes. Serve as desired.Servings: 4