Ingredients

• 4 duck legs (about 2–2.5 lbs / 900g–1.1kg total)
• 3 tbsp coarse sea salt
• 2 tbsp brown sugar (optional, balances richness)
• 4 garlic cloves, smashed
• 4 sprigs fresh thyme
• 2 bay leaves, crumbled
• 1 tsp black peppercorns, lightly crushed
• 2 cups duck fat (or sub rendered lard or olive oil for lighter version)

Instructions

Dry-brine (overnight): Pat duck legs dry. Mix salt, sugar (if using), garlic, thyme, bay, and peppercorns. Rub evenly over duck. Place on a rack in a dish, cover, and refrigerate 12–24 hrs.
Prep & rinse: Remove duck from fridge 1 hr before cooking. Rinse off cure thoroughly; pat very dry.
Slow-cook: Preheat oven to 225°F (107°C). Arrange duck skin-side up snugly in a deep oven-safe dish. Cover completely with melted duck fat.
Bake, uncovered, for 3–3.5 hours—until meat is fork-tender and nearly falling off the bone.
Optional crisp: For golden skin, broil 3–4 min (watch closely!) or air-fry at 400°F for 5 min.
Store or serve: Cool in fat (great for freezing!). Reheat gently in fat or crisp as above. Serve with roasted potatoes or frisée salad.