Duck Confit
Day 1: cut extra flap of fat off legs, set aside for rendering. Sprinkle layer of salt in container to store legs. Rub legs with salt, thyme and add bay leaves to legs. Place in container for two days.
Day 1 and 2: Keep rendering fat down.
Day 3: Rinse legs off. Place in pot with a bulb of garlic cut straight in half (cross sectional), parsley stems, peppercorns. Ladle rendered fat over legs and slow cook for a few hours but not so much that the meat is falling off.
Remove legs and place in container where they will continue to be. Strain fat back into pots and render down. Save garlic bits for cooking.
Once fat is rendered and cool but not to solidifying, pour over legs to cover an inch or so.
Place in cool place- cold basement or fridge for at least 2 months but 6 months is good.