2 whole duck breasts
1 1/2 pounds rendered duck, goose, or chicken fat (see Note)
6 garlic cloves, peeled
1 large shallot, peeled and coarsely chopped
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon dried herbes de Provence (see Note)
You can buy canned goose fat in gourmet food stores. If you have not accumulated your own duck or goose fat, chicken fat is perfectly acceptable. If you cannot find herbes de Provence, you can make your own by combining equal amounts of dried tarragon, rosemary, chervil, basil, and thyme leaves.