• Peel and mince the shallots.
• Peel and crush the garlic cloves.
• Preheat your oven to 200C (400 F).
• Drain the olives and rinse with cold water. In a small pan with 2 cups of boiling water blanch the olives quickly then drain and strain with cold water. Set aside.
• In a heavy-bottomed pan that can go into the oven, heat some olive oil and add the chopped shallots and garlic. Cook the shallots until they become clear - do not allow them to brown.
• Add the duck thighs skin side down and fry until slightly golden, then flip and brown the other side. Remove from the pan until all of the thighs are done.
  
• Deglaze the pan with a bit of white (or rosé) wine and add the crushed tomatoes, thyme, and bay leaves.
• Arrange all of the duck thighs (skin side up) in the pan.
• Add the olives to the pan.
• Cook uncovered for at least an hour, or until the meat is very tender.

To Make the Corn Pancakes

• Mix all the ingredients together in a small bowl.
• Heat the peanut (or vegetable oil) until hot in a frying pan.
• Add the mixture one large spoonful (about a 1/4 cup) at a time, and cook until brown on one side before flipping and cooking the other side. Note: depending on the size of your pan you may be able to cook 3-4 at a time.
• Remove from the pan and drain on paper towel.
• Keep the corn pancakes warm until you are ready to serve.

Plating Suggestion:

• Using plates with a bit of a raised rim, or shallow soup bowls put one corn pancake in each plate.
• Add a duck thigh and generous helping of the olive-tomato sauce.
  
• Add chopped flat-leaf parsley on the top and serve.
• Enjoy!