4 duck leg portions with thighs attached,
excess fat trimmed and reserved (about 2 pounds)
1 tablespoon plus 1/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 garlic cloves
4 bay leaves
4 sprigs fresh thyme
1 1/2 teaspoons black peppercorns
1/2 teaspoon table salt
4 cups olive oil