Mix together the salt and thyme leaves and rub into the duck legs. Salt-curing the meat acts as a preservative. Cover and leave to cure for 6 hours in the fridge
Rinse the cure from the duck and dry the legs thoroughly
Place the legs in an oven proof dish deep enough to contain the meat and cover with the rendered fat
Cover the dish with foil and place in the oven to cook for 3 hours or until the meat comes easily away from the bone
Leave to cool in the fat
Remove the legs from the fat and pat dry with kitchen roll before pan-frying to crisp up the skin or pulling the meat from the bone in delicious slivers to be used in fillings