Duck Confit

6 duck dark quarters (leg and thigh)
2 Tbsp. duck seasoning
2 bay leaves
5-6 sprig thyme
8 garlic cloves
Olive oil or duck fat to cover

Season duck legs generously and refrigerate for 3-4 hours or
overnight. Set in a baking pan or casserole just large enough
to fit the legs. Cover with oil or fat and bake in a 300-degree
oven for 3 hours or until meat recede from bone and fork
tender. Store in fridge covered with fat for up to one month,
and use as recipe calls for.