• Season the duck legs generously with sea salt and pepper, and leave overnight.
• If you don't have time, then make sure to season the duck legs at least 2-3 hours prior to cooking.
• Preheat the oven to 140ºc. Get a large pot or casserole dish with a lid and then add the garlic, olive oil and the thyme.
  
• Place the duck legs in the oven and bake for 2 hours.
• Check on the legs half way through. You'll notice the duck will have released more fat and you can make sure all the meat it submerged in the fat.
  
• Once the duck legs have cooked for 2 hours, carefully remove the duck legs and place on a baking tray.
• Turn up the heat of the oven to 220ºc and then crisp up the duck legs for around 10-12 minutes.
  

The slow cooker method

• Place the duck legs in the slow cooker, then add the sliced garlic, sprigs of fresh thyme, and olive oil. Cover, and cook for 6 hours.
• Once the duck has been slow-cooked for 6 hours, carefully remove the duck legs, and place them onto a baking tray.
• And continue to follow the baking instructions above to crisp up the duck skin.