Preparation for the Clarified Butter:
Place diced butter in a saucepan; allow to simmer lightly while ladling off impurities. When clarity is achieved, ladle the clarified butter through a cheesecloth and reserve.
Preparation for the Duck Legs:
Cure duck legs by submerging them in salt for 2 hours. Rinse the salt off with cold water; pat dry; reserve in a hotel pan.
Preheat oven to 260°F.
In a large stockpot, bring duck fat to a light simmer. Pour over duck legs and aromatics (bouquet garni, garlic, and thyme) and place in oven for about 2 and 1/2 hours.
Remove duck from oven and allow to cool in the fat.
In a mixing bowl, add shredded duck, crème fraiche, chopped thyme and one-half of a garlic clove. Mix together and reserve for plating.
Spoon duck mixture into a mason jar; pour slightly cooled clarified butter (or alternatively a sweet and savory berry compote) over the top to seal; Store in refrigerator.