Duck with Olives

Pat the duck portions dry with paper towels and season generously with salt on all sides.

Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Working in batches if necessary, brown the duck portions skin-side down for 3-4 minutes, then flip and brown the other side for 2-3 minutes until golden. Transfer to a plate.

Reduce heat to medium, then slice the onions and add them to the pot with the rendered duck fat, stirring occasionally until softened and lightly golden, about 4 minutes.

Sprinkle the flour over the onions and stir constantly for 1-2 minutes to create a light roux base.

Stir in the tomato sauce, then deglaze the pot with the vinegar or wine, scraping up any browned bits from the bottom.

Return the duck portions to the pot and add the bay leaf, lump sugar, and black olives, stirring gently to combine all ingredients.

Reduce heat to medium-low, cover partially, and simmer until the duck is tender and cooked through, approximately 20-25 minutes.

Taste and adjust seasoning with additional salt if needed, then serve the duck with the olive sauce spooned over top.