1.Wash and dry the meat, removing and setting aside any fat.
2. Mix salt with pepper and thyme and rub well into the portions.
3. Put then into large earthenware jar or a heavy saucepan, sprinkle with remaining seasoning mix, cover and leave in a cool place for 24 hours.
4. Render the removed fat down in large, heavy bottomed pan together with melted lard or any other additional fat that you are using.
5. Wash the meat well under running cold water to remove the salt and herbs. Pat dry. Lay the portions carefully into hot fat before covering and simmer very gently for 1-2 hours.
6. After 1 hour, test the meat by inserting a skewer into the thickest part of thigh. If juices run out clear, the duck is cooked.
7. Take the cooked meat off the bone if you wish, put in layers into a well washed earthenware or glass jar and pour cooled fat over it. The fat should cover the duck by a good 2 cm (3/4 in)
8. When completely cold cover the jar with foil and a lid and store in a cool place.
10. It will keep in this way for about 10 weeks.
11. For a hot meal, prepare the duck portions by roasting in the oven at 200°C (400°F) gas mark 6 for about 15 minutes until crisp and brown.