Confit of boned duck with a duck gizzard + curly endive salad from Wild Weed Pie: A Lifetime of Reci

Ingredients

• 6 dried bay leaves, crumbled
• 1½ tablespoons thyme leaves
• freshly ground black pepper, to taste
• freshly grated nutmeg, to taste
• 3 cloves garlic, chopped
• 3 x 1.6 kg ducks, boned and halved lengthwise*
• ½ cup water
• 700 g tinned duck or goose fat*
• 500 g duck or chicken gizzards*
• 6 x 25 cm squares muslin
• salt, to taste
• kitchen twine
• 1 tablespoon duck or goose fat, extra, reserved from above
• ¼ cup red wine vinegar
• 1 cup water
• 1 cup duck or goose fat, reserved from above
• 1 bunch curly endive