Cure the duck legs

• Rub the duck legs with the coarse salt, black pepper, garlic, thyme and bay leaf.
• Cover and refrigerate for 24 hours.

Rinse and dry

• Rinse the salt off the duck legs and pat them dry.

Melt the duck fat

• Melt the duck fat in a saucepan over low heat.

Confit the duck

• Place the duck legs in a baking dish and pour over the melted duck fat so they are fully covered.
• Cook in the oven at 90 °C for about 4 hours, until the meat is tender.

Rest and serve

• Let the duck legs cool in the fat, then lift them out with tongs.
• Crisp the skin in a hot pan before serving.