Slow-Cooked Duck Legs With Olives

Ingredients

• 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1942 calories; 184 grams fat; 60 grams saturated fat; 89 grams monounsaturated fat; 23 grams polyunsaturated fat; 14 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 54 grams protein; 343 milligrams cholesterol; 955 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. 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.
2. 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.