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1
In a bowl, mix the salt with the crushed peppercorns and the thyme.
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2
Put the duck legs in a large, shallow container and sprinkle them all over with the seasoning mixture.
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3
Cover and refrigerate overnight.
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4
Rinse the legs and dry them thoroughly with paper towels.
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5
Using a vacuum sealer, package and seal the legs in pairs.
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6
Set a large, enameled cast-iron casserole over a heat diffuser on the stove.
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7
Add the pouches and enough hot water to cover generously.
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8
Top the pouches with a heatproof plate to keep them submerged.
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9
Cover the casserole and bring the water to 180 over moderately low heat.
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10
Reduce the heat to low and cook at 180 for 5 hours.
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11
The duck legs are ready when they feel very tender and the meat begins to separate from the bone.
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12
The joints between the legs and thighs should crack easily when pressed firmly.
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13
Prepare an ice water bath.
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14
With tongs, transfer the pouches to the water bath and let soak until the duck legs are cold and the fat has solidified.
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15
Dry off the pouches and refrigerate for up to 1 week.
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16
If a refrigerated pouch begins to puff up, discard it.
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17
To serve, open the pouches and scrape the fat off the legs.
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18
Roast or pan-fry the confit until warmed through and crisp.
