Stewed Duck With Olives

Preparation:

Preparation: Clean the duck, empty it of the innards, remove the neck, the head, the tips of the wings, the legs, the flight gland (located on the tail holder), cut it into pieces and wash it. Chop the onion with the carrot, celery, parsley and bay leaf. Fry four or five tablespoons of oil in a saucepan, add the duck pieces and let them brown, turning them from time to time. Salt and pepper them, add the chopped vegetables and herbs and brown them slightly, turning them occasionally in the sautéed pan. Sprinkle the meat with the wine and let it evaporate almost completely over high heat. After that, add the tomato sauce diluted in a ladle of broth, season with salt and pepper and continue cooking over a moderate heat with the container covered. From time to time, remove the pieces of duck from the sauce, adding more hot broth if necessary. Twenty minutes before removing the preparation from the heat, add the whole olives or cut into round slices and the capers. Pour the duck and olives onto a serving plate and serve immediately. Accompany it with slices of polenta toasted on the grill or with toasted bread fried in oil.