How to cook
Clean the legs well, pierce with a knife in 2-3 places and salt them. Rub them with thyme and put them in a well-sealed container for 1 night in the refrigerator.
The next day, remove the thyme and soak them for 15 minutes in cold water. Then drain and dry them. Sprinkle with freshly ground black pepper.
Heat oil in a pan and fry the duck legs for 2-3 minutes on each side. Put each leg in a large piece of foil, add thyme and wrap it well.
Roast the duck legs for 15 minutes at 392°F (200 °C) and then for 2 hours at 356°F (180 °C). After, remove them from the foil.
In the oil used for frying, pour in a large glass of broth, a little salt, pepper and boil until the sauce is reduced by at least 1/3.
Boil the potatoes and make a puree using the salt and butter. Serve the duck legs on a bed of mashed potatoes and topped with sauce.