Caneton Rôti Sauce Olives et Ports (Roast Duckling with Olives and Port) | Searching4Zen

Ingredients

• 1 4-½ pound duck
• Salt and Pepper
• 2 tablespoons olive oil
• 1 ½ cups finely chopped carrots
• 1 ½ cups finely chopped onions
• 6 garlic cloves, unpeeled
• ½ cup peeled, chopped tomato
• ⅛ teaspoon cinnamon
• ¼ teaspoon allspice
• ⅛ teaspoon cayenne
• 1 teaspoon salt
• Freshly ground pepper
• 1 bouquet garni (1 sprig each of parsley and thyme, 1 bay leaf, and 3 whole cloves, tied in a square of cheesecloth)
• ½ cup brandy or cognac
• 1 ¼ cups dry white wine
• ½ cup pitted green olives, drained and rinsed
• 1 tablespoon finely chopped parsley