Rub salt, pepper and the minced garlic all over the duck and under the skin. Place the duck, breast down, in a deep braising pan and add duck fat to fully submerge; the amount of fat will vary depending on pan size.
Place the braising pan in the oven and cook for no less than 5 hours (see Cook's Note).
Remove the duck from the fat and gently pull the meat off of the bones.
The longer you cook this dish, the better. The meat will not dry out, as it is submerged in fat. You do need to watch the temperature, though, and make sure that nothing burns.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.