Duck confit, or confit duck legs, from the Big Green Egg

Ingredients

• 6 duck legs
• 2 sprigs of thyme
• 2 sprigs of rosemary
• 2 bulbs of garlic
• 2 tbsp olive oil
• 500 g coarse sea salt
• 1 l goose fat
• 3 carrots
• 500 g Nicola potatoes (waxy potatoes)
• 1 clove of garlic
• 1 sprig of thyme
• 1 sprig of rosemary
• 2 white onions
• 2 sprigs of tarragon
• 100 g bacon cubes
• Béarnaise sauce