Season thighs liberally with salt. Heat heavy large skillet over medium-high heat, add the duck fat. Once duck fat is hot, place duck skin side down in skillet.
2
Cook until golden brown and crisp, about 8 minutes. Flip and cook another 5 minutes or until duck is golden.
3
Lower heat to medium and cook another 10 minutes or to desired doneness. Remove from skillet and place onto a serving platter; allow to rest for 10 minutes. Spoon drippings over the duck.
4
Store extras in airtight container in the fridge for up to 3 days. To reheat, place in a 350 degree F oven in a baking dish for 5 minutes or until heated to your liking.