Duck Confit
  6 duck legs
  3 oz salt
  2 oz brown sugar
  1T ground bay leaf 
  2t thyme leaves  
  1.5T minced garlic 
  10 black peppercorns
  2t chopped rosemary
  72 fl oz duck fat
1) Mix the salt, sugar bay leaf, garlic, peppercorns & rosemary together.
2) Trim excess fat off of the duck legs. Rub cure mixture on the duck legs and then place in a stainless steel pan & press with a weight. Refrigerate for 48 hours.
3) Rinse the duck legs and pat them dry with a towel.
4) Bring the duck fat to a simmer then add the duck legs - simmer for 3 hours or until the leg meat is tender and pulled off the leg easily.  
5) Allow the duck to cool slightly and remove the meat from the bone and rough chop it. Place the meat in mason jars and cover the meat with just enough fat to completely cover it.
Refrigerate for up to six months.