Crispy Duck Confit

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1. 1Step 1: Toss the duck legs with salt, peppercorns, thyme, onion, and garlic in a large bowl. Cover with plastic wrap and refrigerate for three (3) days.
2. 2Step 2: Preheat the oven to 250°F (120°C). Rinse the legs and discard the salt mixture. Place the duck in a large Dutch oven and cover with 1 inch of the duck fat. Bake until the meat just barely falls off the bone, about 3 hours.
3. 3Step 3: Remove the duck from the oven and let it cool in the fat. To serve later, freeze in individual portions with a small amount of fat (for the express purpose of having it ready when you need to brown the skin) and serve it at another time.
4. 4Step 4: Spoon a generous dollop of duck fat in a large nonstick skillet over low heat until it melts to crisp the duck legs. Add the duck legs, skin-side down, and cook until the skin starts to crackle and turn brown, about 10 minutes. Low and slow is the preferred method here. Transfer to a plate and keep warm. Set the skillet aside.
5. 5Step 5: In a medium saucepan, combine the potatoes, bay leaf, thyme, and the two garlic cloves and cover with cold water.
6. 6Step 6: Bring to a boil until the potatoes are easily pierced with a small knife, about 10 minutes.
7. 7Step 7: Cut the potatoes in half lengthwise and add them to the skillet you used for the duck. Cook over low heat until golden brown, about 10 minutes.
8. 8Step 8: Add the sliced garlic and cook, stirring constantly, until it’s light amber, about 2 minutes.
9. 9Step 9: Pour the potatoes and garlic into a fine-mesh strainer over a bowl to remove the duck fat. Reserve the fat for another use.
10. 10Step 10: Return the potatoes and garlic to the skillet and stir in the thyme and salt, and pepper. Serve the potatoes alongside the duck confit on warmed plates.