Braised Duck with Madeira Wine and Olives (Duck à la Española)

Place the cleaned and prepared duck in a hot skillet with olive oil, butter, onions, and carrots

Let it brown over low heat for about 20 minutes, carefully turning the duck

Be careful not to let the fat burn; add more butter and olive oil if necessary

Remove the duck from the skillet and place it on a warm plate

Make a sauce in the skillet by adding flour, broth, and tomato sauce, stirring occasionally

Add the Madeira wine and seasonings as desired

When the sauce is smooth, return the duck to the skillet and cover the skillet, leaving enough space for steam to escape

Let it cook over low heat until the duck is tender, about 1 hour or more

Just before serving, strain the sauce through a fine-mesh sieve and add the olives

Reheat the sauce without letting it boil, as the olives can become tough

Serve the duck covered with the sauce and surrounded by the olives.