Confit Duck Legs

Ingredients

• 35 ounce duck fat 
• 6  duck confit legs fresh (Pekin) (5 pounds total)
• 1 large head cloves divided unpeeled
• 0.3 cup kosher salt 
• 0.3 cup shallots finely chopped
• 1 tablespoon thyme leaves finely chopped
• 2  turkish bay leaf crumbled
• 1 teaspoon suya seasoning mix french ( four-spice blend)

Equipment

• bowl
• frying pan
• paper towels
• knife
• pot
• sieve
• slotted spoon

Directions

1. Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt. Stir together paste, kosher salt (1/4 cup), thyme, quatre épices, shallots, and bay leaves in a large bowl.
2. Add duck legs and toss to coat, then marinate, covered and chilled, at least 1 day and up to 2 days.
3. Wipe off marinade with paper towels.
4. Trim off 1/4 inch from top of garlic head, then stick 2 whole cloves into head. Melt duck fat in a wide large heavy pot over low heat, then cook garlic head and duck legs, uncovered, over low heat until fat registers approximately 190°F, about 1 hour. Continue to cook duck, maintaining a temperature of 190 to 210°F, until a wooden pick slides easily into thighs, 2 to 3 hours more.
5. Transfer duck with a slotted spoon to a large bowl (reserve garlic for another use if desired). Slowly pour duck fat through a fine-mesh sieve into a large crock or deep bowl, leaving any cloudy liquid or meat juices in bottom of pot, then pour strained fat over duck legs to cover by 1 inch. (If necessary, shorten drumstick bones 1 to 2 inches using a large heavy knife to fit legs more tightly in bowl.) Cool to room temperature, about 2 hours, then chill, covered, at least 8 hours.
6. Just before serving, remove duck from fat (reserve fat for another use, such as frying), scraping off most of fat, then cook, skin side down, in a large heavy nonstick skillet over low heat, covered, until skin is crisp and duck is heated through, 15 to 20 minutes
7. Duck legs can be chilled in fat up to 3 months.