For duck confit, pat duck dry with absorbent paper and place in a non-reactive tray. Scatter over garlic and thyme, then sea salt, cover with plastic wrap and refrigerate until cured (6 hours-overnight). Preheat oven to 150C. Rinse salt from duck under cold running water and pat dry. Place in a deep roasting pan, cover with duck fat and roast until meat is falling from the bone (3 hours). Set aside to cool slightly (10-15 minutes), then transfer duck legs to a non-reactive sterilised container, pour over fat and refrigerate until required. Duck confit will keep for 2 weeks as long it is completely submerged in fat.
For persillade, combine ingredients in a bowl and season to taste.
Heat 2 tbsp duck fat in a large saucepan over low-medium heat, add onion and garlic and stir occasionally until caramelised (10-12 minutes). Add carrot and celery and stir occasionally until tender (5 minutes). Add cannellini beans and chicken stock, increase heat to high and bring to the boil, then reduce heat to medium and simmer until beans are tender (2 hours).
Remove duck from fat and coarsely shred meat from the bone. Add meat to soup and simmer until combined (20 minutes). Ladle soup into bowls and serve drizzled with persillade.
Note Duck fat is available from select
delicatessens and French produce shops.