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1
Preheat oven to 350 degrees.
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2
Prick the duck all over the skin with a two-pronged fork.
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3
Insert the onion slices and garlic cloves inside the duck.
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4
Truss the duck.
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5
Place it breast side up in a shallow baking or roasting pan and arrange the neck, if available, around it.
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6
Place the duck in the oven and bake one hour.
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7
Meanwhile, put the olives in a small saucepan and half of the white wine.
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8
Let simmer five minutes.
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9
Drain.
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10
Heat the oil in a shallow ovenproof casserole.
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11
Add the chopped onion and minced garlic, and cook, stirring, until onion is wilted.
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12
Add the sherry, one-half cup chicken broth, carrots, parsley, thyme, bay leaf, peppercorns and salt.
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13
Set aside.
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14
When the duck has baked for one hour, remove it from the oven.
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15
Transfer the duck to a flat surface and cut it into quarters.
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16
Pour the fat from the roasting pan.
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17
Add the remaining white wine, cooking over moderate heat and stirring to dissolve the juices that cling to the bottom and sides of the pan.
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18
Pour the pan liquid into the casserole containing the vegetable mixture.
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19
Let simmer five minutes.
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20
Arrange the duck pieces skin-side-up over the vegetables, spooning some of the sauce over the pieces.
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21
Return to the oven and bake one hour.
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22
Transfer the duck pieces to a serving dish.
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23
Place a sieve inside a saucepan.
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24
Skim off any more fat from the duck.
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25
Pour and scrape the vegetables and nonfat pan juices into the sieve and strain.
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26
Press the solids with the back of a heavy spoon to extract as much liquid as possible.
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27
Discard the solids.
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28
Add three or four additional tablespoons of chicken broth if desired and add the olives.
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29
Heat the sauce and pour it over the duck.
