Green Olive Sauce

Preparation info

  • Makes about

    2½ cups

    • Difficulty


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About


  • Neck, back, and wing tips of the duck
  • 1 medium onion, sliced
  • 1


  1. Slowly brown the duck neck, back, and wing tips in their own fat in a covered nonstick skillet. Add the onion and continue cooking until the onions are glazed and browned, about 10 minutes. Pour off any excess fat.
  2. Add the tomato paste to the skillet and cook until lightly charred. Quickly deglaze the pan with the white wine. Add the sugar, stock, and