Method

• 1.
  Toss duck with salt and thyme sprigs. Chill overnight in an airtight container.
• 2.
  The next day, rinse duck under cold running water, then pat dry. Melt the fat in a 24cm flame-proof casserole or heavy-based pan over low heat. Add duck, 2 bay leaves and garlic, ensuring duck is covered by fat. Cover with a lid and bring to just below simmering point. Cook on very low heat, without bubbling, for 2 hours or until the meat is falling off the bone. Cool
• 3.
  Drain duck, reserving 2-3 tablespoons of fat. Discard skin, then use 2 forks to finely shred meat. Place in a bowl and toss with reserved fat, reserved thyme leaves and black pepper. Lightly pack into a 400ml ceramic dish, top with remaining bay leaf, cover with plastic wrap and refrigerate overnight.
• 4.
  Serve spread on crusty bread, with cherry compote.