8 duck legs or 4 whole legs and thighs, rinsed and blotted dry
8cups rendered duck fat or olive oil
Instructions
Combine the salt, pepper, thyme, and bay leaves. Put the duck legs on a rimmed baking sheet, sprinkle with the salt mixture, and rub it into the duck all over. Wrap in plastic and cure in the refrigerator overnight or for at least 8 hours.
Put the fat or oil in a wide pot over medium heat. Meanwhile, rinse the salt from the legs and blot them dry. When the fat is melted and just barely sending up a bubble, carefully add the legs; use tongs to prevent splattering. Adjust the heat so the oil sends up bubbles every now and then. Cook the legs, undisturbed, until the meat pulls away from the bones and is very tender, about 2 hours. (At this point, you can let the confit cool, covered. Transfer it to a container, making sure the legs are covered with the fat, and refrigerate for up to a couple of weeks. Remove as much of the solid fat as you like before proceeding.)
To serve, heat the oven to 300°F. Remove the legs from the fat and let the excess fat drain off. Put a large ovenproof skillet over medium-high heat; when it’s hot, add the duck pieces skin side down, and cook until the skin is browned and crisp, about 10 minutes; transfer the skillet to the oven and bake until completely golden brown, about 15 minutes. Serve hot, warm, or at room temperature.