Canard aux Olives (Roast Duck with Olives) | Saveur

Ingredients

• ¹⁄₄ tsp. fennel seeds
• 12 parsley stems
• 8 black peppercorns
• 1 bay leaf
• 1 sprig thyme
• 3 tbsp. unsalted butter
• 1 tbsp. canola oil
• 2 lb. chicken wings or backs (if using backs, cut into 2" pieces)
• 1 (4 1/2 -lb.) muscovy duck, legs tied, neck and gizzards reserved
• Kosher salt and freshly ground black pepper, to taste
• 3 medium yellow onions, minced
• 1 ¹⁄₂ tbsp. flour
• 8 cups chicken stock
• 2 cups dry white wine
• ¹⁄₃ cup tomato paste
• 1 lb. large brine-cured green olives, pitted