Slow-Cooked Duck Legs With Olives

• 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

1. Trim all visible fat from the duck legs, then lay them in a large, broad skillet.
2. They can overlap if necessary.
3. Turn the heat to medium, and add the remaining ingredients except the parsley.
4. When the mixture reaches a lively simmer, turn the heat to low, and cover.
5. Check the mixture occasionally.
6. It should be bubbling gently.
7. Cook until the duck is very tender, about 1 1/2 hours.
8. 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.
9. Cook, stirring occasionally, until the mixture is reduced to a thick, saucelike consistency, about 10 minutes.
10. Spoon over the duck legs, garnish with parsley if you like, and serve.

legs, garlic, olives, thyme, tomatoes, onion, carrots, celery stalks, salt, parsley

Taken from cooking.nytimes.com/recipes/7166 (may not work)