Confit Duck Legs

Ingredients

• ¼ cup kosher salt
• 1 tablespoon thyme
• 1 teaspoon Quatre épices (French four-spice blend)
• 2 Turkish bay leaves
• 5 (7-ounce) containers rendered duck fat
• 2 large shallots
• 6 fresh Moulard, Muscovy, or Long Island (Pekin) duck legs
• + 4 more ingredients
• • a deep-fat thermometer
  • 1 large head garlic
  • 2 whole cloves
  • 4 large cloves

Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt. Stir together paste, kosher salt (1/4 cup), thyme, quatre épices, shallots, and bay leaves in a large bowl. Add duck legs and toss to coat, then marinate, covered and chilled, at least 1 day and up to 2 days. Wipe off marinade...

View full recipe at Epicurious