1½cups (7 to 8 ounces drained weight) green olives, rinsed and pitted
¼teaspoonherbes de Provence
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.
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 3cups water. Bring to a boil, reduce the heat, and simmer for 1 hour; then strain, degrease, and boil until reduced to 1cup. Reserve, covered, in the refrigerator.
About 10 minutes before serving, reheat the sauce, add the olives, and simmer for 10 minutes. Correct the seasoning with salt and pepper, and herbes de Provence to taste.