Confit de canard

Rub the 1400g of duck legs thoroughly with 70g of salt, 5g of pepper, 20g of garlic, 5g of thyme, and 2g of bay leaf.

Place the seasoned duck legs in a container, cover, and refrigerate for at least 12 hours to cure.

Rinse the salt and aromatics from the duck legs and pat them completely dry with paper towels.