Instructions

1. Preheat your oven to 200°F (93°C).
2. In a large bowl, season the duck legs and chicken thighs with salt, black pepper, minced garlic, thyme, and bay leaves. Make sure to rub the seasoning into the meat. Cover and let it marinate for at least 2 hours, or preferably overnight in the refrigerator.
3. In a large, heavy-bottomed pot or Dutch oven, melt the duck fat over medium heat. Once melted, carefully add the marinated duck legs and chicken thighs, ensuring they are fully submerged in the fat.
4. Add the diced carrots and chopped onion to the pot. These will infuse flavor into the fat while the meat cooks.
5. Cover the pot with a lid and place it in the preheated oven. Cook for about 2 hours, or until the duck and chicken are tender and the meat easily pulls away from the bone.
6. Once cooked, remove the pot from the oven. Carefully take the duck and chicken out of the fat and place them on a paper towel-lined plate to drain.
7. To serve, you can brown the duck legs and chicken thighs in a hot skillet with a little of the reserved fat for a crispy skin. Serve hot, garnished with fresh parsley.