Sprinkle a thin layer of kosher salt in a baking pan. Arrange the duck legs in an even layer over the salt. Sprinkle with chopped thyme, press the garlic cloves onto the duck legs. Sprinkle with remaining salt. Cover and chill for 24 hours.

Preheat oven to 275.

Remove duck from pan, rinse well, return to a clean, salt free pan.

Cover with duck fat and olive oil.

Cook at 275 until duck is falling off the bone, about 3 hours.

Cover and chill for 24 hours and up to a week (some chefs state that duck confit can last up to two month chilled in fat, and flavor gets better over time. However, there is a slight increased risk of food born illness after 8 days).

When ready to serve, return to 300 degree oven until warmed through. Gently shred, remove from oil to drain.

Add the pomegranate juice, stout and balsamic to a saucepan over medium high heat. Bring to a boil. Reduce heat to a simmer and cook, stirring occasionally until thickened and reduced, about 15 minutes. (Can be made a week ahead of time. Chill until ready to use, heat slightly under warm running water before drizzling. I store this in a plastic squeeze bottle).

Cook the potatoes in lightly salted boiling water until fork tender. Drain and add potatoes to a stand mixer along with butter, cream, IPA, salt and pepper, mix on medium speed until well combined.

Form into 4 inch wide by one inch high cakes, place on a baking sheet covered with wax paper. Chill for one hour and up to 24.

In a small bowl Wisk together the egg and milk. In a separate bowl add the flour. In a third bowl add the breadcrumbs.

Heat the olive oil in a large pan over medium high heat. One at a time dredge the cakes in flour, then dip in milk mixture, then coat with breadcrumbs.

Fry in hot olive oil until golden brown, 2 to 3 minutes per side. Remove from pan, allow to drain on a stack of paper towels.

To plate add the cakes to serving plates, top with duck meat, drizzle with stout pomegranate sauce, sprinkle with pomegranate seeds.