1 (8 ounce) package cream cheese, softened
1 (8 ounce) can whole milk
2 tablespoons chopped fresh parsley
1 (8 ounce) container frozen chopped spinach, thawed
1 tablespoon chopped onion
Preheat oven to 350 degrees F (175 degrees C).
Spread cream cheese and milk into an 11x14 inch greased and floured casserole dish. Mix together peppers and parsley.
Stir in spinach, onion, chopped duck meat, tomatoes, chopped mushrooms, olives and olives.
Cover dish and place in the refrigerator overnight. (Note: Cover any remaining liquid from the ricotta.)
In a mixing bowl, whip cream until stiff peaks form. Beat in milk and cheese mixture. Fold in spinach, onion and duck.
Bake uncovered for 40 minutes, stirring once during 10 minutes of baking time.