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Duck confit

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  • 4 duck legs
  • 150g/5½oz coarse sea salt, plus extra for serving
  • freshly ground black pepper
  • 1 head garlic, separated into cloves
  • 8 sprigs fresh thyme
  • 2 dried bay leaves, crumbled
  • 4 tbsp brandy
  • 700g/11lb 8oz duck or goose fat