Duck Confit with Garlic Potatoes

Preheat your oven to 225°F (110°C).

In a large bowl, rub the duck legs thoroughly with salt, black pepper, thyme, and the crushed garlic cloves. Place the duck legs in a dish and cover with plastic wrap. Refrigerate for at least 12 hours or overnight, allowing the flavors to infuse.

After curing, rinse the duck legs under cold water to remove excess salt and spices. Pat them dry with paper towels. In a large ovenproof pot or Dutch oven, place the duck legs in a single layer and cover with duck fat.

Add the bay leaves to the pot and bring to a simmer on the stovetop over medium heat. Once simmering, cover the pot with a lid or foil and transfer it to the oven. Cook the duck for 2 to 3 hours, until tender and the meat easily separates from the bone.

While the duck is cooking, prepare the garlic potatoes. Peel and cut the potatoes into even-sized pieces. Parboil the potatoes in salted water for about 10 minutes, then drain.

In a large skillet, heat olive oil over medium heat. Add the parboiled potatoes, and sauté until golden brown and crispy, about 15-20 minutes. Add minced garlic and cook for an additional 2-3 minutes until fragrant. Season with salt and chopped parsley, then serve alongside the duck confit.