Duck Confit

Cut the legs from the duck and cut away each half breast.

Trim any excess skin and fat from the legs and save for rendering.

Gently but firmly pull the skin from the breast meat beginning at an edge.

Set the skin aside and put the breasts and legs in a baking dish. Sprinkle liberally with the salt. Nestle the bay leaves, thyme, and garlic among the duck pieces. Cover with plastic wrap and refrigerate for 24 hours.

Render the fat: Trim all the skin and fat from the carcass (use the carcass for stock, if you like). Put the skin and fat, including the skin from the breasts and trimmings from the legs, in a small, heavy saucepan over low heat. Cook, partially covered, at a gentle simmer, stirring occasionally to prevent the skin from sticking.

After about 1-1/2 hours, the skin will be deep golden in color and crisp, meaning it has rendered almost all of its fat. Take the pan off the heat and let it cool slightly. Strain the fat into a container, seal it, and refrigerate until ready to use. (The crisped skin may be eaten or discarded.)

Cook the duck: In a heavy, 1-1/2-quart saucepan, melt 2-1/2 cups rendered duck fat (and lard, if needed) over low heat. Blot the duck pieces with paper towels to remove excess salt and to dry them. Put the duck in the pan, along with the garlic, thyme, and bay leaves. Arrange the pieces so that they're all submerged. If needed, add more lard.

Cook, uncovered, at a very gentle simmer, between 185 degrees and 195 degrees F, for 2 hours. Don't stir, and never let it boil. After 2 hours, the duck confit will be very tender and will come easily off the bone. Lift the duck from the fat using tongs and either use immediately or cool and store, covered, in the refrigerator for up to a week.