Quatre Epices Roast Duck

• 2 teaspoons quatre-epices
• 6 duck legs (4 pounds total)
• 1 head garlic
• 3 tablespoons rapeseed oil or 3 tablespoons duck fat
• 1/4 kosher salt
• 2 shallots, roughly chopped
• 1 tablespoon chopped thyme
• 30 ounces duck fat

1. Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt. Stir together paste, kosher salt, thyme, RawSpiceBar's Quatre Epices and shallots in a large bowl. Add duck legs and toss to coat, cover and chill, at least 1 day.
2. Melt duck fat in a wide large heavy pot over low heat, then cook remaining garlic cloves and duck legs, uncovered, over low heat until fat registers approximately 190u0b0F, about 1 hour. Continue to cook duck, until a wooden pick slides easily into thighs, 2 to 3 hours more.
3. Transfer duck to a large bowl. Strain duck fat through a sieve, then pour strained fat over duck legs. Cool to room temperature, about 2 hours, then chill, covered, at least 8 hours.
4. Remove duck from fat, then cook, skin side down, in a large heavy nonstick skillet over low heat, covered, until skin is crisp, 15 to 20 minutes.

quatreepices, duck legs, garlic, rapeseed oil, kosher salt, shallots, thyme, duck fat

Taken from www.food.com/recipe/quatre-epices-roast-duck-529491 (may not work)