Start by taking a large baking dish and spread a generous layer of coarse salt on the bottom. For 8 duck legs, you'll need either a very large dish or several smaller ones. Place the duck legs on the salt and rub them well with the salt. Sprinkle more salt on top and rub again. Add thyme, torn bay leaves, and crushed black pepper on top.

Continue rubbing both sides of the duck legs with the herbs and seasonings. Add large pieces of garlic and rub them onto the legs as well. No need to taste for salt at this point—it will be salty enough! Cover everything with plastic wrap and refrigerate for 12 to 24 hours. For example, you can prepare this around 5 PM to start cooking at 8:30 AM the next morning.

Gently heat the duck fat in a cast iron Dutch oven (this helps distribute the heat evenly). Add some of the bay leaves, thyme, and garlic pieces from the marinade (you don't need to add all of them). Pour in the glass of water to help protect the duck during cooking.

Meanwhile, this next step is easy but crucial: you'll notice the coarse salt has disappeared, which is normal. Duck confit should be salty, but not too salty! Rinse the duck legs under cold water, scrubbing well to remove excess salt. It's fine if some of the bay leaves and thyme wash away. Pat the duck legs dry and submerge them completely in the melted duck fat.

Let the duck cook over medium heat for at least 2 1/2 to 3 hours in the fat, which should be gently bubbling. Cover the pot, but leave a small gap for steam to escape. After 2 1/2 hours, start checking for doneness by inserting a knife into the duck—the meat should be tender all the way to the bone. You don't need to stir much during cooking. Serve with roasted potatoes, for example. Enjoy!