Step 2

In a small bowl, combine the salt and juniper. Place the duck legs on a parchment-lined sheet tray and season liberally with the juniper salt. Cover with plastic wrap and chill overnight or for up to two days.

Step 3

Remove the duck legs from the refrigerator and rinse and pat dry. Using a paring knife, make small pricks all over the skin. Melt the duck fat in an 8-quart Dutch oven or heavy-bottomed pot over medium heat until a deep-fry thermometer reads 200°. Add the duck legs, thyme, lemon, bay leaves and garlic and cook, maintaining a temperature of 190° to 210°, until the duck legs are very tender and there is no resistance when pulling the bones, about 2 to 2½ hours.

Step 4

Carefully remove the duck legs and set aside. Strain the duck fat through a fine-mesh sieve into a large bowl, leaving any cloudy liquid behind. Place the duck legs in a 4-quart Pyrex dish; pour the strained fat over the top until it covers the legs by 1 inch; cover and chill. The duck legs can be used right away or stored for up to a month. (Refrigerate the duck fat for other uses, such as frying potatoes or sautéing greens.)

Step 5

To serve, heat the oven to 400°. Remove the duck from its storing liquid and place skin-side up on an aluminum-lined sheet tray over a wire rack. Cook until golden brown and crisp, about 30 to 35 minutes. Serve with garlicky potatoes or with slow-cooked beans. Note: To French the duck legs, use a paring knife to cut around the skin on the drumstick about 1 inch below the tip of the bone. Scrape down toward the meat to expose the bone. Discard any excess skin or meat.