Ingredients

• 4 wild duck legs
• 750 g duck fat
• 3 tbsp coarse salt
• 1 tsp black pepper
• 4 garlic cloves
• 4 thyme sprigs
• 2 bay leaves

Instructions

1. 1

   Rub the duck legs with coarse salt, pepper, and destemmed thyme.

2. 2

   Refrigerate for 24 to 48 hours.

3. 3

   Rinse the duck legs and pat them dry thoroughly.

4. 4

   Place in a Dutch oven, cover with melted duck fat.

5. 5

   Add the garlic and bay leaves.

6. 6

   Bake in the oven at 250°F (120°C) for 4 hours.

7. 7

   Store in the fat in the refrigerator (keeps for weeks).

8. 8

   To serve, crisp the duck legs in the oven at 425°F for 15 minutes.