For the duck, rub the duck legs all over with the crushed garlic. Scatter two and a half tablespoons of salt into the bottom of an ovenproof dish. Lay the duck legs, skin-side down, on top. Sprinkle over the dried thyme and the remaining salt. Chill the duck legs in the fridge for 12 hours.
When the duck legs have chilled for 12 hours, turn them over and return to the fridge to chill for a further 12 hours. Once chilled, rinse in cold water, then pat dry with kitchen paper.
Preheat the oven to 150C/300F/Gas 2.
Melt the duck fat in a casserole over a medium heat. When the fat is hot, add the duck legs (you need to add enough fat to completely cover the duck legs). Bring the fat to a simmer.
When the fat is simmering, transfer the casserole to the oven and cook for 1½ hours, or until the duck is cooked through. (The duck is cooked through when a skewer inserted into the thickest part of the duck leg slides in easily.)
Meanwhile, for the potatoes, boil the potatoes in a pan of salted water for 8-10 minutes, or until just tender, then drain and refresh in cold water.
Heat the oil and the butter in a frying pan over a medium heat. When the butter is foaming, add the onions and fry for 4-5 minutes, or until softened.
Add the cooked potato cubes and cook, stirring regularly, until golden-brown on all sides. Season, to taste, with salt and freshly ground black pepper, then sprinkle over the parsley.
For the cabbage, boil the cabbage leaves in a pan of salted water for 4-5 minutes, or until just tender. Drain well and refresh in very cold water, then shred the leaves.
Heat the butter in a frying pan over a medium heat. When the butter is foaming, add the shredded cabbage leaves and fry, stirring well, until all of the butter has been absorbed. Season, to taste, with salt and freshly ground black pepper.
For the swede mash, boil the swede in a pan of salted water until tender, then drain well and return to the pan. Return the pan to the heat to drive off any excess water, then remove from the heat and add the butter. Mash until smooth, then season, to taste, with salt and freshly ground black pepper.
When the duck legs have cooked through, remove them from the fat and transfer to a baking tray. Reduce the oven temperature to 200C/400F/Gas 6 and roast the duck legs, skin-side down, for 20 minutes, or until golden-brown.
For the orange sauce, bring the chicken stock to the boil in a pan. Boil for 4-5 minutes, or until the volume of liquid has reduced by half and the stock resembles syrup.
Add the orange juice and zest and season, to taste, with salt and freshly ground black pepper.
To serve, place a large spoonful of cabbage into the centre of each of four serving plates. Place one of the confit duck legs, skin-side up, on top of each portion of cabbage. Spoon the swede mash alongside. Sprinkle over the sautéed potatoes and drizzle over the orange sauce.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).