Confit de Canard (preserved duck)

6 duck's legs

1 kg duck's fat

a handful of rough salt

3 garlic

1 branch of rosemary

1 thyme

1. Mix the duck's leg with salt, refrigerate for 12 hours.
2. The next day, clean up the salt then heat the fat, stir the duck
3. Add garlic and spices
4. Lower the heat and cook in medium heat the duck inside the oil and for about 2 hours 
5. Keep cool and you can keep the duck for about 2 months inside a sealed jar