Remove the gizzard bag from inside the cavity of the bird and break down the duck so that you are left with the 2 legs, 2 breasts and 2 wings. - for a how to guide see this YouTube video - https://www.youtube.com/watch?v=IULDZylc6EA

With a sharp knife slice through the skin between the thigh and the back. Bend the leg back until you hear a pop (the socket breaking) and then using a sharp knife, slice through the joint to remove the leg.

Run the sharp knife down one side of the breastbone to cut the skin. Then, using long sweeping strokes, make cuts into the meat. Try to stay as close to the bone as possible to ensure you get as much of the meat off as possible. Continue cutting downwards and outwards until the breast comes away from the carcass.

Using the sharp knife, cut through the bones that join the wings to the bird to remove the wings.

Rub the salt and 4 of the garlic cloves (sliced) all over the duck and place in a dish. Add the bay leaves and half of the thyme.

cover the dish with clingfilm and place in the fridge overnight (at least 12 hours).

After 12 hours rinse the salt and herbs from the duck and pat dry.

Pour the fat into the slow cooker and add the rest of the garlic (sliced) and the rest of the thyme.

Submerge the duck under the fact making sure that it is completely covered.

Turn the slow cooker on to high and leave for 3-4 hours until the duck is tender and would fall off the bone if pressure is applied.

Heat 1 tbsp of the duck fat (from the slow cooker) in a frying pan until it is really hot.

Remove the duck legs from the slow cooker and fry (skin side down for the breasts both sides for the legs) in the hot duck fat until the skin is crispy and the meat is warmed through. About 5 mins.

Drizzle over the Pomegranate Molasses and serve with your choice of side dishes.