SLOW-COOKED DUCK LEGS WITH OLIVES

Slow-Cooked Duck Legs With Olives image

Provided by Mark Bittman

Time 2h

Yield 4 servings

Number Of Ingredients 10

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8 duck legs
10 or more cloves garlic
2 cups olives, preferably a combination of green and black
3 or 4 sprigs thyme
1 28-ounce can tomatoes with their juice
1 large onion, roughly chopped (optional)
2 carrots, roughly chopped (optional)
2 celery stalks, roughly chopped (optional)
Salt and pepper
Chopped parsley (optional) for garnish

Steps:

Trim all visible fat from the duck legs, then lay them in a large, broad skillet. They can overlap if necessary. Turn the heat to medium, and add the remaining ingredients except the parsley. When the mixture reaches a lively simmer, turn the heat to low, and cover.
Check the mixture occasionally. It should be bubbling gently. Cook until the duck is very tender, about 1 1/2 hours. Remove the duck to a warm plate, and cover (or place in a very low oven), then turn the heat to medium-high under the remaining sauce. Cook, stirring occasionally, until the mixture is reduced to a thick, saucelike consistency, about 10 minutes. Spoon over the duck legs, garnish with parsley if you like, and serve.