The butter and 1 tablespoon sunflower oil getting hot, add the cleaned and dried duck, the chopped onions and carrots . Duck gradually fry on all sides until pinking (about 20 minutes) and subtract. Make a light roux from the butter and flour, dilute with wine and tomato puree mixed into a little hot water, returned to the duck, add parsley, pepper and salt, pour a little broth and stew about an hour. The olives are placed in a little hot water, stones removed them and add to the sauce.