Olive and Jalapeno Duck Sauce

Ingredients:
2 Tbsp. onion – chopped
4 cloves garlic – chopped
1 1/2 cups dry sherry or dry white wine
1/4 cup olive oil
2 pickled jalepeño chiles, seeds and membranes removed
3/4 cup pitted green olives
4 Tbsp. minced parsley
white pepper
1-1/2 cups duck or chicken stock

Instructions:
Add the onion, half the garlic, and the sherry to a small saucepan, and cook over low heat until the mixture has the consistency of marmalade.

Heat 1 Tbsp. of the oil in a comal (or skillet) and add the chiles, olives and most of the parsley, then saute for 2 minutes. Stir in the onion and garlic mixture and continue to cook for 5 minutes over low heat. Remove the skillet from the heat then and the white pepper to taste. Let the mixture cool.

Place the cooled mixture into a food processor or blender to puree, adding only enough stock to create a thick sauce–the consistency of thick gravy.

Strain, then pour the sauce over cthe ooked duck and serve with corn kernels and mushrooms sauteed in oil with garlic and minced parsley.