SEASON DUCK LEGS WITH SALT AND GROUND PEPPER, PEELED GARLIC CLOVES, THYME SPRIGS AND BAY LEAVES. PACK IN A LARGE CASSEROLE AND PLACE OVERNIGHT IN THE FRIDGE.
THE NEXT MORNING, REMOVE THE LEGS, AND WIPE OFF THE MARINADE.
MELT THE DUCK FAT IN THE CASSEROLE. ARRANGE THE LEGS IN THE FAT, MAKING SURE THEY ARE COMPLETELY COVERED IN FAT. PUT A LID ON THE POT.
PLACE IN 180ยบ OVEN AND COOK FOR 5 TO 6 HOURS OR UNTIL THE LEGS ARE EASILY PIERCED WITH A SERVING FORK OR SMALL KNIFE. TURN OFF THE HEAT AND LET THE LEGS COOL IN THE FAT.
MEANWHILE, LIGHTLY SCORE THE FAT SIDE OF THE BREASTS DIAGONALLY. SEASON WITH SALT AND PEPPER AND RUB EACH BREAST LIGHTLY WITH FIVE-SPICE POWDER. LET THE BREASTS SIT, FAT SIDE UP FOR A FEW HOURS BEFORE COOKING.
PEEL AND CORE THE APPLES. SLICE EACH INTO 8 SECTIONS. TOSS WITH LEMON JUICE AND REFRIGERATE UNTIL READY TO USE.
PRE-HEAT THE BROILER.
ARRANGE THE LEGS FAT SIDE UP ON A RIMMED BAKING SHEET. PUT THEM IN THE OVEN AND BROIL TILL THEY ARE NICELY BROWNED ON TOP, 5 TO 10 MINUTES DEPENDING ON YOUR BROILER.
BLOT THE BREASTS WITH A PAPER TOWEL. PLACE FAT SIDE DOWN IN A CAST IRON PAN. PLACE OVER A LOW FLAME.
COOK BREASTS ABOUT 6 MINUTES OR UNTIL THE FAT SIDE IS BROWN AND MOST OF THE FAT MELTED AWAY. TURN THEM OVER AND RAISE HEAT TO MEDIUM. WHEN THE FIRST DROPS OF BLOOD APPEAR ON THE SURFACE OF THE MEAT, IT'S RARE. COOK TO YOUR LIKING AS YOU WOULD A STEAK, BUT ANYTHING BEYOND MEDIUM RARE, THE FLESH IS GOING TO BE TOUGH.
REMOVE THE BREASTS TO A WARM PLATE.
RAISE HEAT AND ADD THE APPLES TO THE PAN. COOK FOR ABOUT 5 MINUTES OR UNTIL THE APPLES ARE BROWNED. IT'S HARD TO OVERCOOK THEM SINCE EVEN THE CHARRED ONES TASTE GREAT.
SLICE THE BREASTS AGAINST THE GRAIN.
ARRANGE LEGS AND A FEW SLICES OF MAGRET ON EACH PLATE. GARNISH WITH APPLES.
SERVES 6
