Prepare a heavy pan that is just large enough to hold all of the duck pieces in a single layer.

Mix sea salt, thyme, and pepper in a bowl.

Spread half of the salt mixture, with half of the garlic, on the bottom of the pan.

Put the duck pieces on top of this in a single layer, skin-side up, as tightly fitted as possible.

Sprinkle the remaining salt mixture and garlic on top, cover, and leave in a refrigerator for 24-48 hours.

After the brining period, brush the salt mixture off of the duck.

Cover with the duck fat/butter.

Cook covered, at 225º for 4 to 6 hours

Remove from the fat/butter and allow to cool for 20-30 minutes

Pick the flesh from the bone, packing it into 5 one-cup jars.

Cover with the still liquid fat, making sure that the meat is covered with at least a 1" layer of fat.

Cool quickly by putting in a drafty location if available, then into a cold water bath with ice-cubes, and then into the fridge.