Clean and cut the duck into even chunks. Pit the olives and mince half of them. Make a battuto in a large saucepan with parsley, pancetta, carrots, celery, chopped olives and garlic in 3 tbs. oil. Add the onion and rosemary and cook for 4-5 mins. Add the duck parts and brown, moistening with wine. When the wine has evaporated, add the bay leaf, anchovies and tomatoes. Add salt and pepper, cover the saucepan, and cook over a very low heat, turning the pieces of duck occasionally, for about an hour. Add the olives whole 10 mins. before the dish is cooked,. Serve in a heated dish, topping the pieces of duck with the strained sauce.