Pat the 4 只 完整鸭腿 腿连腿肉，约12盎司 completely dry with paper towels. In a mixing bowl, combine the 1 tbsp 粗盐, 1 tsp 黑胡椒 粗磨, 1 tsp 新鲜百里香叶 leaves, minced 瓣 大蒜 切碎或磨碎, crumbled 2 片 完整月桂叶 碾碎, and ¼ tsp 研磨多香果 and 1 tsp 新鲜迷迭香 细切 if using. Mix into a uniform cure.

Rub the cure mixture all over the 4 只 完整鸭腿 腿连腿肉，约12盎司, 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 只 完整鸭腿 腿连腿肉，约12盎司 from the cure and pat them very dry with paper towels. Do not rinse — just wipe off the excess cure. Brushing off visible 2 瓣 大蒜 切碎或磨碎 bits helps prevent burning.

Gently melt the 2 cups 鸭油 现成的；可用优质猪油或两者混合替代 in your baking dish on the stovetop over low heat, or in the oven itself. Add the crushed 2 瓣 大蒜 切碎或磨碎 cloves, 1 tsp 新鲜百里香叶 sprigs, and 2 片 完整月桂叶 碾碎 to the fat.

Nestle the 4 只 完整鸭腿 腿连腿肉，约12盎司 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 只 完整鸭腿 腿连腿肉，约12盎司 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 只 完整鸭腿 腿连腿肉，约12盎司 immediately, or store it for later (see tips). To serve right away, carefully remove the 4 只 完整鸭腿 腿连腿肉，约12盎司 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 只 完整鸭腿 腿连腿肉，约12盎司 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 鸭油 现成的；可用优质猪油或两者混合替代, a simple frisée salad, or braised white beans. Strain and save the cooking fat — it is liquid gold for roasting vegetables and potatoes.