Pat duck legs dry with paper towels. Combine kosher salt, sugar and freshly ground black pepper and rub evenly all over the legs, including under the skin where possible. Place smashed garlic cloves, thyme sprigs and bay leaves on the bottom of a shallow nonreactive container (glass or ceramic). Arrange duck legs skin-side up on top. Cover tightly with plastic wrap and refrigerate 12–24 hours to cure.

Rinse and dry

After curing, remove duck from refrigerator. Rinse each leg under cold water to remove excess salt and seasonings. Pat very dry with paper towels. Let rest at room temperature for 30 minutes while you preheat the oven.

Submerge in fat and slow-cook

Preheat oven to 225°F (107°C). In a heavy ovenproof pot or Dutch oven large enough to hold the legs in a single layer, heat the duck fat just until melted. Place duck legs into the pot skin-side up and add any reserved thyme/garlic only if desired (they will flavor the fat). The fat should cover the legs completely; add more fat if necessary. Bring gently to a bare simmer on the stovetop, then cover and transfer to the oven. Cook gently for 2 1/2–3 hours, or until meat is fork-tender and pulling away from the bone.

Cool and store (if making ahead)

When done, let the legs cool in the fat to room temperature. For immediate service remove from fat; to store, transfer legs to a container and cover with the fat. Refrigerate up to 1 week (fat will solidify).

Crisp the skin and finish

When ready to serve, remove legs from fat and gently wipe off excess. Preheat oven to 400°F (205°C). In a skillet, heat 1 tablespoon neutral oil over medium-high heat until shimmering. Place legs skin-side down and sear 2–3 minutes to render and crisp skin (or skip sear and place directly skin-side up on a rimmed baking sheet). Transfer to the hot oven and roast 8–12 minutes until skin is deeply golden and very crisp and internal temperature reaches 165°F (74°C). Let rest 5 minutes before plating.

Wild Mushrooms & Tomatoes

While the duck finishes in the oven, prepare the mushrooms and tomatoes so they are warm and saucy when the duck is ready.

Sauté aromatics

Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 2 tablespoons butter. When butter foams, add sliced shallots and a pinch of salt. Cook, stirring, until softened and translucent, about 2–3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Cook mushrooms

Increase heat to medium-high. Add the sliced mushrooms in a single layer if possible; allow them to sear undisturbed 2–3 minutes to develop color. Stir and continue to cook until mushrooms release their liquid and most of it evaporates, about 4–6 more minutes. Season with 1 teaspoon salt and freshly ground black pepper to taste.

Deglaze and finish

Pour in 1 tablespoon dry white wine or vermouth and scrape up any browned bits. Add halved cherry tomatoes and chopped thyme leaves. Cook another 2–3 minutes until tomatoes are just softened and form a light sauce with the reduced wine. Stir in remaining 1 tablespoon butter off the heat to add glossy finish. Taste and adjust seasoning.

Plating & Garnish

Divide warm mushrooms and tomatoes among four plates, creating a bed in the center of each plate.

Place one crisped duck leg-quarter on top of the mushroom bed. Spoon a little of the strained cooking fat (optional; 1 teaspoon) over the duck for shine and flavor if desired.

Finish with a sprinkle of chopped parsley, a pinch of lemon zest, and a few microgreens or baby arugula for freshness. Serve immediately.