Whole Duck Jambalaya with Confit Duck Legs – Garden & Gun

Ingredients

• 1 whole duck
• 1 tbsp. salt
• 4 garlic cloves
• 2 bay leaves
• 6 sprigs fresh thyme
• 3 cups duck fat, melted
• 1 small yellow onion, diced
• 2 stalks celery, chopped
• 1 bell pepper, stemmed, seeded, and chopped
• 2 tsp. Creole seasoning
• 2 garlic cloves, chopped
• 1 cup chopped tomatoes (optional)
• 2 tsp. Worcestershire sauce
• 1 tsp. Louisiana-style hot sauce
• 2 cups long-grain white rice
• 4 cups chicken broth
• 2 scallions, thinly sliced