Green Olive Sauce

Preparation info

  • Difficulty


  • Makes about

    2½ cups

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 tablespoon tomato paste
  • ½ cup dry white wine
  • Pinch of sugar
  • 1 cup poultry stock
  • Salt and freshly ground pepper
  • cups (7 to 8 ounces drained weight) green olives, rinsed and pitted
  • ¼ teaspoon herbes de Provence


  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 3 cups water. Bring to a boil, reduce the heat, and simmer for 1 hour; then strain, degrease, and boil until reduced to 1 cup. Reserve, covered, in the refrigerator.
  3. 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.