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1
Discard the duck neck and giblets or keep them for another use; remove excess fat from the ducks cavity.
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2
In the bottom of a casserole or broad saucepan large enough to hold the duck comfortably, put the garlic, thyme, and bay leaves.
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3
Salt the duck well, then place the duck, breast side down (wings up), on top of this bed.
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4
Add the wine and tomatoes and sprinkle with pepper.
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5
Bring to a boil over high heat, then cover the pan and adjust the heat so the mixture simmers steadily but not violently.
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6
Cook undisturbed for 30 minutes; the duck should be starting to brown.
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7
Baste it with the pan juices and re-cover; continue to cook, basting occasionally, until the duck is nicely browned and the legs tender when pierced with the tip of a thin-bladed knife, at least another half hour.
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8
Add the olives and cook for another 30 minutes or so.
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9
(This will keep nicely over very low heat for at least another 30 minutes.)
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10
Garnish with parsley and serve.
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11
This can serve 8 people, as long as you include a couple of side dishes.
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12
Substitute 8 duck legs for the whole duck; trim them of all visible fat.
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13
Set up a flameproof casserole or broad skillet as described.
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14
If you like, add 1 large onion, roughly chopped, 2 carrots, roughly chopped, and 2 celery stalks, roughly chopped, to the bottom of the skillet.
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15
Turn the heat to medium and add all the remaining ingredients except the parsley.
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16
When the mixture reaches a lively simmer, turn the heat to low and cover; adjust the heat as directed.
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17
The duck will be tender in about 1 1/2 hours.
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18
Transfer 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.
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19
Cook, stirring occasionally, until the mixture is reduced to a thick, saucelike consistency, about 10 minutes.
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20
Spoon over the duck legs, garnish with the parsley, and serve.
