Canard aux Olives Roast Duck with Olives
Ingredients
- 1⁄4 tsp. fennel seeds
- 12 parsley stems
- 8 black peppercorns
- 1 bay leaf
- 1 sprig thyme
- 3 tbsp. unsalted butter
- 1 tbsp. canola oil
- 2 lb. chicken wings or backs (if using backs, cut into 2″ pieces)
- 1 (4 1/2 -lb.) muscovy duck, legs tied, neck and gizzards reserved
- Kosher salt and freshly ground black pepper, to taste
- 3 medium yellow onions, minced
- 1 1⁄2 tbsp. flour
- 8 cups chicken stock
- 2 cups dry white wine
- 1⁄3 cup tomato paste
- 1 lb. large brine-cured green olives, pitted
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