Place the duck wings in a nonreactive shallow dish and coat on all sides with the salt. Transfer to the refrigerator for 2 hours to cure.

Preheat the oven to 275°F. Remove the wings from the refrigerator and rinse off the salt. Pat dry and transfer to an ovenproof baking dish just large enough to hold the wings in one even layer. Lay the rosemary and thyme sprigs over the duck and nestle the garlic halves down in between the wings. Add the oil to the pan – it should completely cover the wings. If not, add a bit more as necessary so that the wings are completely submerged in oil.  Cover the pan tightly with aluminum foil and bake until the wings are very tender but not falling apart, 2 ½ to 3 hours.

Remove the wings from the oven and allow to cool in the oil. Drain the wings, reserving the oil for future confit batches or for other uses. Pat the wings dry and, using a sharp knife, separate the wings at the joint so that you now have two pieces from each wing. Dredge the wing pieces in corn starch and preheat a deep-fryer to 375°F. When the oil is hot, fry the wings until crispy and golden, 3 to 4 minutes. Repeat with remaining wings.

Place the wings in a large mixing bowl and add enough of the glaze to thoroughly coat the wings. Toss gently until the wings are completely coated with the glaze.

To serve, place some of the salad greens onto a plate and top each salad with two wing segments.  Top the wings with some of the grapes and shaved celery remaining in the salad bowl. Place a generous dollop of the Blue Cheese Crème Fraiche alongside and, using the back of a spoon or a spatula, spread the crème fraiche out into a schmear alongside the salad and wings.

Shaved Celery and Grape salad:

Combine all ingredients in a mixing bowl and toss gently to combine. Season the salad to taste with additional salt and pepper as necessary.