Duck with Olives from Sud de France by Caroline Conran

Ingredients

• 200 g stoned green olives
• 1 tbsp tomato paste
• 1 tbsp cornflour
• 1 tsp grated lemon rind
• 2-3 sprigs thyme
• 2 bay leaves
• 6-8 anchovy fillets
• 2-3 sprigs savory
• salt, pepper
• 500 ml dry white wine
• 500 ml chicken stock
• 1 tbsp olive oil
• 1 small onion, coarsely chopped
• 2.5 kg duck, with its giblets
• 1 tbsp duck fat