Preserved Duck (Confit de Canard)

• 1 duck, 4 to 5 pounds, cut into serving pieces
• 2 tablespoons salt
• 1/4 teaspoon freshly ground black pepper
• 3 whole cloves garlic
• 3 whole cloves
• 3 bay leaves
• 2 teaspoons thyme
• 4 cups rendered duck fat (see instructions) or goose fat (see note)

1. two legs with thighs attached, two breast halves, two wings and neck.

duck, salt, freshly ground black pepper, garlic, cloves, bay leaves, thyme

Taken from cooking.nytimes.com/recipes/5689 (may not work)