Pat the 4 duck legs whole legs with thigh attached completely dry with paper towels. In a mixing bowl, combine the 1 tbsp kosher salt, 1 tsp black pepper coarsely ground, 1 tsp fresh thyme leaves leaves, minced cloves garlic minced or grated, crumbled 2 whole bay leaves crumbled, and ¼ tsp ground allspice and 1 tsp fresh rosemary finely chopped if using. Mix into a uniform cure.

Rub the cure mixture all over the 4 duck legs whole legs with thigh attached, getting into every crevice. Place the legs in a Ziploc bag or baking dish, cover tightly with plastic wrap, and refrigerate for at least 12 hours and up to 24 hours. The longer the cure, the deeper the flavor.

When ready to cook, preheat your oven to 225°F. Remove the 4 duck legs whole legs with thigh attached from the cure and pat them very dry with paper towels. Do not rinse — just wipe off the excess cure. Brushing off visible 2 cloves garlic minced or grated bits helps prevent burning.

Gently melt the 2 cups duck fat rendered in your baking dish on the stovetop over low heat, or in the oven itself. Add the crushed 2 cloves garlic minced or grated cloves, 1 tsp fresh thyme leaves sprigs, and 2 whole bay leaves crumbled to the fat.

Nestle the 4 duck legs whole legs with thigh attached into the baking dish, skin-side down. They should be fully (or nearly fully) submerged in the fat. If the fat doesn't quite cover them, the legs can be flipped halfway through cooking. Cover the dish tightly with a lid or two layers of aluminum foil.

Transfer to the oven and cook at 225°F for 2.5 to 3 hours, until the 4 duck legs whole legs with thigh attached is completely tender — the meat should pull away from the bone easily and an instant-read thermometer inserted into the thickest part reads at least 180°F. The fat should be barely shimmering, not bubbling vigorously.

You can serve the 4 duck legs whole legs with thigh attached immediately, or store it for later (see tips). To serve right away, carefully remove the 4 duck legs whole legs with thigh attached from the fat and set them on a plate lined with paper towels. Let rest for 5 minutes.

Heat a cast iron skillet over medium-high heat until very hot — no oil needed. Place the 4 duck legs whole legs with thigh attached skin-side down in the dry skillet and press gently with a spatula. Sear for 3 to 5 minutes without moving, until the skin is deeply golden and crackles like a chip. Flip and warm the underside for 1 minute.

Serve immediately, skin-side up. Classic pairings include lentils du Puy, roasted potatoes cooked in the reserved 2 cups duck fat rendered, a simple frisée salad, or braised white beans. Strain and save the cooking fat — it is liquid gold for roasting vegetables and potatoes.