Mediterranean Slow Roast Duck with Olive Sauce

Ingredients

• • 1 whole (5 pound / 2.3 kg) young duck
• • 2 medium sized onions (, coarsely chopped)
• • 1 large celery rib (, sliced)
• • 8 garlic cloves (, halved)
• • 1 and 1/2 tablespoons fresh thyme (, chopped (or 2 teaspoons dried thyme))
• • 1/4 cup parsley (, coarsely chopped (plus extra to garnish))
• • 2 bay leaves
• • 2 teaspoons sea salt
• • 1 teaspoon freshly ground black pepper
• • 1 teaspoon herbes de Provence
• • Neck (back, wing tips, heart, and liver of the duck (*see footnote 1))
• • 1 medium sized onion (, sliced)
• • 1 tablespoon tomato paste
• • 1/2 cup dry white wine
• • 1/2 teaspoon of sugar
• • 1 cup homemade poultry stock ((or boxed chicken stock))
• • Salt and black pepper to taste
• • 1 and 1/2 cups pitted olives
• • 1/4 teaspoon herbes de Provence

Preparation Steps