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- 1/2 cup coarse kosher salt
- 1 tablespoon dried thyme
- 2 teaspoons white peppercorns
- 2 bay leaves
- 12 whole duck legs (leg and thigh)
- 15 garlic cloves, peeled
- 6 7-ounce containers rendered duck fat
- 1 cup water
- 2 tablespoons vegetable oil
Directions:View on Bon Appetit
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