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["Day One:.", "Rub the duck legs fairly generously with sea salt, place in the shallow dish, cover with plastic and refrigerate overnight.", "At all times, keep your work area clean and your ingredients free of contamination - meaning don't allow any other food, like bread crumbs or scraps, to get into your duck, duck fat or confit, as they will make an otherwise nearly nonperishable preparation suddenly perishable.", "Day Two:.", "Preheat the oven to 375F/190°C Render (melt) the duck fat in the saucepan until clear.", "After seasoning with the black pepper (not too much), place the duck legs in the clean, ovenproof casserole.", "Nestle the thyme, rosemary and garlic in with it, and pour the duck fat over the legs to just cover.", "Cover the dish with foil and put in the oven.", "Cook for about an hour, or until the skin at the ""ankle"" of each leg pulls away from the ""knuckle.""
