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Get the duck legs out of the refrigerator about 15 minutes on forehand. PRE-HEAT the oven to 160 degrees Celsius or 320 degrees Fahrenheit. SEASON the duck legs with pepper and salt and
TRANSFER them, on top of each other, to the Dutch oven. ADD duck fat along with the bay leaves and peeled garlic cloves to the Dutch oven. Make sure the legs are completely covered with fat.
TRANSFER the pan to the oven and let it simmer for about 2 hours. Turn the duck legs after about an hour.
The duck legs will be so tender they tend to fall off the bone easily after about 2 hours. So be careful when you transfer them to an oven dish. Make sure to place them skin side upwards.
Set the oven to 180 degrees Celsius or 350 degrees Fahrenheit. Make sure there's a bit of duck fat on top of the duck legs and BAKE them in the oven until the duck skin is crispy, that will take about 10 to 15 minutes.
SERVE the confit de canard with potatoes and grilled green asparagus. Enjoy!