1 tbsp. butter
2 tbsp. olive oil
700 grams bibe (native duck), chopped into
10 cloves garlic, slightly crushed
5 tbsp. wine vinegar
1/2 tbsp. green peppercorns
1/3 cup green olives
1 tbsp. patis
3 tbsp. brandy
1/2 cup chicken stock
1. Heat butter and oil in pan. Sweat the duck to render the duck's fat. Let the duck turn brown before adding the garlic.
2. Pressure-cook until tender. Add garlic and cook until slightly brown. Add vinegar and let simmer. Do not stir.
3. Add pepper and olives. Add patis and brandy.
4. Then add the chicken stock and continue simmering until the desired consistency of the sauce is reached.