A confit is a method of preserving where goose , duck, turkey or pork is cooked slowly in its own fat. Here we have supplemented duck fat with lard.
Choose a large, shallow ovenproof dish , so that duck pieces can be packed in a single layer and covered with the fat mixture at all stages. The fat mixture may be re-used for a similar recipe  if it is clarified before re-using.

Preparation time 1 hour (plus refrigeration time). Cooking time 2 hours 30 minutes (plus cooling time).

1. Place one duck on board, breast side-up. Cut thigh and leg portions from duck. Cut along one side of breastbone, cutting down alongside the wish bone. Slide knife between breast and bone, remove breast (with skin) from bones. Repeat with other side. Repeat procedure with remaining duck, discard carcasses.

2. Remove skin and fat from legs. Discard skin, reserve fat. Place duck pieces in shallow ovenproof  dish, sprinkle with salt, thyme, garlic and peppercorns. Cover, refrigerate 30 minutes.

3. Combine lard and reserved duck fat in large saucepan, heat until melted. Add duck pieces, bring to a boil. Remove from heat.

4. Return duck pieces to shallow oven proof dish in a single layer, carefully pour over hot fat mixture, making sure duck pieces are completely covered. Cook, covered in moderately slow oven about 2 hours or until duck is very tender; cool to room temperature. Discard garlic; refrigerate duck , covered, for at least 3 days before serving.

5. To serve, remove duck pieces as required; remove as much excess fat as possible. Place duck on oven tray, grill until heated through and skin is crisp.

6. Serve with peach chutney.

Peach chutney: Add peaches to large saucepan of boiling water. Boil, uncovered, 1 minute; drain. Rinse under cold water; drain. Peel away skins; halve peaches. Discard stones; chop peaches coarsely. Combine peaches with remaining ingredients in medium saucepan; stir over heat, without boiling, until sugar is dissolved. Bring to a boil; reduce heat. Simmer, uncovered, stirring occasionally, about 30 minutes or until mixture is thick. Pour mixture into 500ml (2-cup) hot sterilised jar, seal while hot.

Serves 6. Per serving 74.1g fat, 4210kj.

Store: Duck can be made one month ahead and refrigerated, covered. Peach chutney can be made three months ahead and stored in a cool dark place.