This delicious recipe hails from Gascony, an ancient region considered by many to be the gastronomic heart of France.

Make the duck confit: In a small blender or a coffee grinder, mix the dried thyme, rosemary and black peppercorns. Grind all dry ingredients. Add the rock salt and mix. Spread evenly over duck legs and place in a glass, plastic or china dish. Store in refrigerator for a minimum of 6 hours, allowing the meat to cure in the salt. After 6 hours, wash each piece of meat under cold running water. Dry with a clean cloth. Put the duck legs in a large pan then cover with the duck fat. Cook at a very low temperature until tender, 1.15 to 1-½ hours. Check if the duck is cooked. The meat should fall easily from the bone. Cover the legs in the cooking fat and store in the refrigerator.

Madiran Port Wine Sauce: In a saucepan, combine the sugar with ½ cup of water. Caramelize the sugar on medium heat. While heating, clean the sides of the saucepan with a brush and a bit of water to dissolve any excess sugar. When the caramel is golden brown, remove from heat. Add the port wine and flame. Then, reduce by 70% on very low heat. Add the red wine, thyme and bay leaf, and reduce again by 70%. Add the ½ Glace and continue reducing on very low heat. Season to taste. Skim the surface regularly to remove any foam or grease. The sauce is the right consistency when it coats the back of a spoon nicely. Strain through a sieve and discard the thyme and bay leaf. Bring to a boil in a clean saucepan. Season to taste. Immediately before serving, bring mixture to a boil, skim if necessary, remove from the heat, and "Monter au Beurre" (add the butter in knobs and blend using a whisk).

To reheat the legs, sear them skin side down, and roast in oven until golden, about 15 minutes at 450°F. Serve with the Madiran sauce.