Marinate duck drumsticks with salt, thyme, rosemary, pepper, and garlic for 12 hours.

Rinse and dry the marinated duck drumsticks.

Refrigerate until ready to cook.

In a cast iron pot, brown duck drumsticks.

Cover with duck fat and cook slowly for 40-45 minutes until very soft.

Remove duck drumsticks from fat and keep warm.

Preheat oven to 165 degrees F.

Clean and cut mushrooms.

Saute mushrooms in a nonstick pan without fat until they release water.

Strain mushrooms, reserving the liquid.

Saute mushrooms again with duck fat until light brown.

Season with salt, pepper, garlic, and parsley.

Keep mushrooms hot.

Mix tomatoes with olive oil, salt, and pepper.

Bake tomatoes in a baking dish for 30 minutes.

Remove tomatoes from oil and keep hot.

Sear foie gras slices in a nonstick pan over high heat with salt and pepper for 1-2 minutes per side.

Keep foie gras hot.

Season duck breast with salt and pepper.

Saute duck breast skin-side down in the same pan as the foie gras until golden brown.

Turn and cook to medium-rare (about 10 minutes total).

Rest duck breast for 10 minutes before slicing into 2 equal parts.

In a saucepan, boil the reserved mushroom liquid.

Whisk in butter gradually until a creamy sauce forms.

Season sauce with salt and pepper.

Arrange sauteed mushrooms in the center of each plate.

Add one confit drumstick, a slice of sauteed foie gras, and the sauteed duck breast to each plate.

Decorate with confit tomatoes.

Spoon mushroom butter sauce over the dish.

Serve immediately.