Slow-Cooked Duck Legs with Olives

• 4 duck legs
• 5 or more garlic cloves
• 1 cup olives, preferably a combination of green and black
• Several fresh thyme sprigs
• One 14-ounce can tomatoes with juice
• 1 medium onion, roughly chopped (optional)
• 1 carrot, roughly chopped (optional)
• 1 celery stalk, roughly chopped (optional)
• Salt and freshly ground black pepper
• Chopped fresh parsley for garnish

1. Trim all visible fat from the duck legs, then lay them in a large, broad skillet; they can overlap if necessary.
2. Turn the heat to medium and add all the remaining ingredients except the parsley.
3. When the mixture reaches a lively simmer, turn the heat to low and cover.
4. Cook, checking occasionallythe mixture should be bubbling gently when you remove the coveruntil the duck is very tender, about 1 1/2 hours.
5. Transfer the duck to a warm plate and cover (or put in a very low oven), then turn the heat to medium-high under the remaining sauce.
6. Cook, stirring occasionally, until the mixture is reduced to a thick, saucelike consistency, about 10 minutes.
7. Spoon over the duck legs, garnish, and serve.

duck legs, garlic, olives, thyme, tomatoes, onion, carrot, celery stalk, salt, fresh parsley

Taken from www.epicurious.com/recipes/food/views/slow-cooked-duck-legs-with-olives-386670 (may not work)