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1. Make stock from the neck, giblets and bones of the duck with 1 small onion, peppercorns and a little parsley.
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2. Skim well and add the other vegetables and some salt.
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3. Fry the pieces of duck in olive oil in a deep pan and keep warm while you fry the onions whole in the same oil.
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4. Make a sauce from the oil, flour and stock with the bay leaves.
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5. Arrange the meat in the pan, put in the onions, and the sauce with the bay leaves, season and let it all cook together for 1 hour.
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6. In the meantime, stone the olives, put them in a pan, cover with cold water and bring to the boil.
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7. Strain and tip the olives into the pan with the meat. Let them simmer together for another half-hour and add a little wine.
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8. Peel the lemon, slice it and put in a small pan with a little water and boil for 5 minutes.
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9. Take out the slices of lemon and add the juice to the meat.
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10. When the duck is done take it out, arrange it on a dish, with the onions and olives, place the slices of lemon on top, and pour over the gravy.
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11. Can be served either hot or cold.
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TIP:
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Chicken or hare can also be cooked like this.
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