#This method of preparing duck has its roots in Provence. The sweetness of the onions balances the saltiness of the olives.#
Put the duck pieces, skin side down, in a large frying pan over a medium heat and cook for about 12 minutes until well browned, turning to colour evenly. Cook in batches if necessary. Pour off and reserve the fat from the pan.
Heat l tbsp (15ml) of the duck fat in a large flameproof casserole and cook the onions, covered, over a low-medium heat until evenly browned, stirring frequently. Sprinkle with flour and continue cooking, uncovered, for 2 minutes, stirring frequently.
Stir in the wine and bring to the boil, then add the duck pieces, stock and bouquet garni. Bring to the boil, then simmer, covered, for about 40 minutes, stirring occasionally.
Rinse the olives in several changes of cold water. If they are very salty, put a saucepan, cover with water and bring to the boil, then drain and rinse. Add the olives to the casserole and continue cooking for a further 20 minutes until the duck is very tender.
Transfer the duck pieces, onions and olives to a plate. Strain the cooking liquid, skim off all the fat and return thev liquid to the pan. Boil to reduce by about one-third, then adjust the seasoning and return the duck and vegetables to the casserole. Simmer gently for a few minutes to heat through. Serve.