Rinse the duck legs and pat dry. Transfer to a resealable plastic bag big enough to accomodate 4 duck legs
Mix together the salt, pepper, thyme, rosemary and garlic clove. Coat the legs all over with the mixture. Close the bag and refrigerate for 24 to 48 hours (I suggest 48 hours), flipping it once a day
Preheat the oven to 200 F
Render the duck fat in the saucepan until clear over low to medium heat (the fat actually melts pretty fast once it comes to contact with a heat). Remove the legs from the bag. Place in a Dutch oven and cover with the melted duck fat. Put the pot in the oven and cook for 8 to 10 hours. Remove from the oven and allow the duck to cool in the fat. Refrigerate in the fat until ready to use, at least 1 month
Dig out some cold duck fat from the confit you have prepare onto a large pan and melt it over medium heat. When fat is hot enough, place the duck legs on the pan (skin side down) and brown until the skin is golden brown and crisp
Serve over green salad or whatever salad of your choice. I had mine with <tomato salad or you can eat it on its own.