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garconnesque
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Begin by salting the duck legs generously on all sides. Rub them with garlic, thyme, bay leaf, and peppercorns. Cover and refrigerate for 24 hours.
Preheat the oven to 250°F (120°C). Rinse the duck legs under cold water and pat them dry.
In a large, oven-safe pot, melt the duck fat over low heat. Add the duck legs, ensuring they are fully submerged in the fat. Add the water.
Cover the pot with a lid or aluminum foil and cook in the oven for 2.5 to 3 hours until the meat is tender and easily pulls away from the bone.
To crisp the skin, remove the duck legs from the fat and place them in a hot skillet over medium heat. Cook for 3-4 minutes until the skin is golden and crispy.
Serve hot with your favorite sides, such as roasted vegetables or potatoes.