Bench 1775 – Duck Confit with Bench 1775 Malbec

Ingredients

• 8 large garlic cloves
• 1/4 cup kosher salt
• 1 tablespoon finely chopped thyme
• 1 teaspoon fennel seed-toasted and ground
• 2 large shallots, finely chopped (1/4 cup)
• 2 bay leaves crumbled
• 6 fresh duck legs (5 pounds total)
• 2 whole cloves
• 5 (7-ounce) containers rendered duck fat