Instructions

1. In a large bowl, combine the duck legs, kosher salt, crushed garlic, and thyme. Toss to coat the duck legs evenly. Cover and refrigerate for at least 12 hours, or overnight for best results.
2. Preheat your oven to 225°F (107°C).
3. Rinse the duck legs under cold water to remove excess salt and pat them dry with paper towels.
4. In a large ovenproof pot or Dutch oven, add the duck legs and cover them completely with duck fat or olive oil. If using duck fat, melt it first to make it easier to pour.
5. Place the pot in the preheated oven and cook the duck legs for 2 hours or until they are tender and the meat easily pulls away from the bone.
6. Once cooked, remove the pot from the oven and allow the duck legs to cool in the fat. This can be done a few hours in advance or stored in the refrigerator for up to a week.
7. When ready to serve, heat a skillet over medium-high heat. Remove the duck legs from the fat, shaking off excess, and place skin-side down in the hot skillet. Cook for 5-7 minutes until the skin is golden brown and crispy.
8. Flip the duck legs and cook for an additional 3-4 minutes on the other side.
9. Serve hot, garnished with fresh herbs if desired.