Leaves from 1 bunch fresh thyme
Leaves from 1⁄2 bunch rosemary
8 cloves garlic
6 Muscovy duck legs (or 8 legs if they’re smaller), each about 3⁄4 pound (375g)
In a food processor, combine the thyme, rosemary, and garlic and puree until it forms a thick paste.
Rub the duck legs with the herb mixture and then refrigerate for a minimum of 4 hours, and preferably overnight.
Preheat the oven to 300°F (150°C). Remove the duck legs from the fridge and transfer to a Dutch oven. Cover and cook until the meat is easily penetrated when poked with a fork. It will probably take 4 to 5 hours, but start checking for doneness around the 3 hour mark.
If you want to shred the meat right away (it’s easier to do this when it’s warm), as soon as the legs are cool enough to handle, pick them apart with your fingers, discarding the bones and skin. If you’re not using the confit right away, let it cool to room temperature and refrigerate in an airtight container for up to 1 week or store in the freezer for up to 2 months.