Duck with the Curé’s Sauce from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez

Ingredients

• 2 small white onions, unpeeled, plus 1 medium onion, peeled
• 12 green (California-type) olives, pitted
• Salt and Freshly ground black pepper
• 10 black peppercorns, crushed in a mortar
• 14 garlic cloves, 8 unpeeled
• 2–3 fresh marjoram sprigs or ¾ teaspoon crumbled dried marjoram
• 2 Long Island ducklings (about 5 pounds each)
• 6–8 large fresh thyme sprigs or 2 teaspoons crumbled dried thyme
• 6 large ripe tomatoes, chopped (2½–3 pounds total)
• 12 bay leaves
• 2 Pickled jalapeño chiles, seeded
• ¼ cup dry sherry (I use fino)