Ingredients

• 8 cuisses de perdrix
• 500 g graisse de canard
• 2 tbsp gros sel
• 1 tsp poivre
• 4 branches de thym
• 4 gousses d'ail en chemise
• 2 feuilles de laurier

Instructions

1. 1

   The day before, rub the legs with coarse salt, pepper, and thyme. Refrigerate for 24 hours.

2. 2

   The next day, rinse the legs and pat them dry.

3. 3

   Preheat the oven to 275°F (135°C).

4. 4

   Place the legs in a Dutch oven. Cover with melted duck fat.

5. 5

   Add garlic and bay leaf.

6. 6

   Bake in the oven for 3 hours, covered. The meat should be falling off the bone.

7. 7

   To serve, brown the legs in a little of their fat to make them crispy.