Adapted from Several Recipes
~from Savoring Time in the Kitchen
6 large whole duck legs, trimmed of excess fat
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons dried or freshly chopped thyme
1 bay leaf, crumbled
3/4 cup dry white wine
2 heads garlic, cloves separated and peeled
8 fresh thyme sprigs
3 cups chicken or duck stock
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
Combine salt, pepper, 2 teaspoons thyme and crumbed bay leaf in a small bowl.
Season duck legs with with the seasoning mixture and place in a shallow dish. Cover and refrigerate for 24 hours.
Preheat oven to 350F.
Pat duck legs with paper toweling to remove excess moisture.
In a heavy skillet, large enough to hold legs in one layer, cook legs, skin sides down, over medium-high heat for 10 to 15 minutes, or until skin is crisp and nicely browned, removing fat from skillet as it is rendered. Turn legs over and cook until browned on the other side, about 2 minutes. Transfer to a plate.
Pour off fat from skillet and deglaze with wine, scraping up browned bits. Boil until the wine is reduced to a syrup and add the garlic cloves and thyme sprigs. Return duck legs, skin sides up, to skillet and add stock. Bring mixture to a simmer and braise, uncovered, in the oven for 1-1/4 hours, or until legs are very tender. Transfer legs to a baking sheet and refrigerate until ready to finish. The braising liquid can be strained, cooked and reduced to make a sauce.
Bring duck legs to room temperature.
Preheat broiler.
Broil the duck legs 8 inches from the heat for 3 minutes, until the skin is browned. Serve with buttered noodles, roasted or mashed potatoes.