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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. salt
- 4 duck legs (skin-on bone-in, Frenched, see note)
- 6 cups duck fat
- 4 sprigs thyme
- 2 1/4 inches slices of lemon (round)
- 2 fresh bay leaves
- 1 head garlic (split in half horizontally)
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