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.