Duck legs with olives

Ingredients for 4 servings:

• 4 duck legs
• 1 large onion(s), finely diced
• 8 garlic cloves, peeled
• 2 stalk(s) Celery , finely diced
• 2 carrots, finely diced
• 800 g tomatoes, chopped (can)
• 5 peppercorns (black)
• 1 bay leaf
• 3 sprigs of thyme
• 100 g green olives stuffed with peppers
• Pepper, from the mill
• Salt
• possibly chicken stock or
• white wine

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Remove all visible fat from the duck legs, rub well with salt and pepper, and place them skin-side down in a large, heavy skillet, preferably cast iron. Place the skillet on the stovetop while cold and allow to brown over high heat, then turn and continue cooking for a few minutes. Remove the duck legs and set aside. Reduce the heat slightly. Remove any excess fat from the pan. Add the onion, garlic, carrots, and celery to the pan and cook over low heat. Add the tomatoes and spices, bring to a boil briefly, and add the duck legs, skin-side up. Cook over low heat for about 30 minutes. Check occasionally that there is enough cooking liquid and top up with chicken stock or white wine if necessary. Add the olives 10 minutes before the end of cooking time. Remove the duck legs from the sauce and keep warm. Let the sauce reduce slightly and season to taste. Crush the soft garlic cloves with a fork and spread them over the duck legs. Serve in the pan with the sauce. Serve with a rustic baguette. Drink suggestion: a full-bodied Spanish red wine.