Ingredients

4 duck legs (skin-on, bone-in)
2 tbsp coarse salt
4 garlic cloves, smashed
2 bay leaves
4 sprigs thyme
1 tsp black peppercorns (optional)
4 cups (about 900g) duck fat (or enough to fully cover the legs)

Directions

Rub duck legs all over with salt, garlic, herbs, and optional spices. Place in a dish or bag, cover, and refrigerate 12–24 hours.

Rinse duck to remove excess salt and aromatics. Pat dry thoroughly.

Place duck legs in a Dutch oven or baking dish. Melt duck fat and pour over until completely submerged.

Bake uncovered at 110°C (230°F) for 2½ to 3½ hours until meat is very tender.

Let duck cool completely in the fat. Store in the fridge up to 1 week.

Before serving, heat oven to 220°C (425°F) or use a hot skillet. Place duck skin-side down and cook 5–10 minutes until the skin is crisp and golden.