Chop the thyme coarsely and mix it with salt. Place the legs in a baking dish, marinate them in the prepared mixture, cover with plastic wrap, and let marinate for 24 hours. On the second day, rinse the legs and dry them with a paper towel. Arrange the legs side by side in a GN 1/1 100mm, pour melted fat (duck fat, or possibly pork fat) over them until they are completely submerged in fat. Place in the oven and confit at 110°C for about 3 hours. When the meat easily separates from the bone, remove from the oven and let cool. Then, remove the legs from the fat. Before serving, sear the legs at 220°C for about 5 - 7 minutes until the skin is crispy. Serve.