I've got a beer that took 2 weeks to get down to 1.025 from 1.091 (the trippel in my sig). That batch was bubbling about 2 hours after I pitched the yeast, too.
It all depends on your pitching rate, gravity, oxygenation, yeast viability, temps, etc. Lots of variables. If you're down to 1.010, you should be good to go.
May you go marching in three-measure time
Dressed up as asses, drunk to the nines
Swing from the rafters, shouting those songs
Gone unsung for far too long