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1
Lay the leg portions on a platter, skin side down.
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2
Sprinkle with 1 tablespoon of the kosher salt and the black pepper.
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3
Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions.
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4
Lay the remaining 2 leg portions, flesh to flesh, on top.
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5
Put the reserved fat from the ducks in the bottom of a glass or plastic container.
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6
Top with the sandwiched leg portions.
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7
Sprinkle with the remaining 1/8 teaspoon kosher salt.
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8
Cover and refrigerate for 12 hours.
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9
Preheat the oven to 200 degrees F.
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10
Remove the duck from the refrigerator.
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11
Remove the garlic, bay leaves, thyme, and duck fat and reserve.
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12
Rinse the duck with cool water, rubbing off some of the salt and pepper.
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13
Pat dry with paper towels.
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14
Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast iron pot.
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15
Sprinkle evenly with the peppercorns and table salt.
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16
Lay the duck on top, skin side down.
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17
Add the olive oil.
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18
Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
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19
Remove the duck from the fat.
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20
Strain the fat and reserve.
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21
To store the duck confit, place the duck leg portions in a container, cover with the reserved cooking fat, and store in the refrigerator.
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22
Alternately, pick the meat from the bones and place it in a stoneware container.
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23
Cover the meat with a thin layer of some of the strained fat.
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24
The duck confit can be stored in the refrigerator for up to 1 month.
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25
The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking.
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26
The tinge of duck taste in the oil is wonderful.
