Acme Chophouse's Duck Confit

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2 tablespoons whole black peppercorns

4 fresh or 1 dried bay leaf

1/4 cup kosher salt

2 tablespoons finely minced fresh thyme

1 tablespoon finely minced garlic

4 whole fresh duck legs (drumstick and thigh)

1 1/2 quarts duck fat

1 whole garlic bulb, halved horizontally

4 to 6 sprigs fresh thyme

2 fresh bay leaves or 1 dried bay leaf

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