Set the duck legs on a cutting board and trim any huge chunks of excess fat with a chef’s knife, saving the pieces if you want more fat later.

Mix kosher salt, black pepper, thyme, and garlic in a large bowl with your hands, then toss the duck legs in the bowl so every side is coated.

Lay the seasoned legs in a single layer in the same bowl or a shallow dish, cover with plastic wrap, and chill about 12 hours so the cure can work.

Pour duck fat over the legs until they are mostly covered, then set the dish on the stove over low heat just until the fat is fully melted and warm, not boiling.

Move the dish into a 250°F oven and cook about 2½ to 3 hours, until the meat feels very tender when you pinch or wiggle a leg with tongs.

Use tongs to lift the legs from the fat onto a wire rack set over a baking sheet and let them drain a few minutes; save the fat once cooled for another use.

Right before serving, roast the legs on the rack at 425°F for about 15 minutes, until the skin is deep golden and crisp when you tap it with tongs.

Plate the duck confit hot with crispy potatoes or a green salad, using tongs to move each leg and a spoon to drizzle a little warm duck fat or pan juices if you like.