Duck Confit Recipe

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1/2 teaspoon table salt

4 cups olive oil

1/2 teaspoon freshly ground black pepper

4 bay leaves

1 tablespoon plus 1/8 teaspoon kosher salt

10 garlic cloves

1 1/2 teaspoons black peppercorns

4 sprigs fresh thyme

4 duck leg portions with thighs attached, excess fat trimmed and reserved (about 2 pounds)

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