Grind cure ingredients in a spice grinder or food processor for 30 seconds. Divide cure and cover 6 legs with rub. Place on wire rack lined sheet pan and cover with plastic. Cure in refrigerator overnight.
Preheat oven to 225°F. On stovetop, heat 1 quart of duck fat. Rinse cure off with cold water, pat legs dry and place in a deep pan, covering with heated duck fat. Cover pan with foil or lid and place in oven for 3-4 hours. Remove legs to cool; drain and reserve fat.
Preheat oven to 350°F. Place chilled duck legs, skin side down, on a nonstick pan and bake for 5 to 10 munites until warmed.
Peel tomatoes by placing them in boiling water for 20 seconds, then plunge them into ice water. Slice in half, season with salt and pepper and one teaspoon of chopped thyme. Place in a deep dish and cover with 2 cups olive oil, baking in oven for one hour. Remove and set aside.
When tomatoes are cool enough to handle, remove them from the pan, reserving ¾ cup of the oil, and carefully dice. In a bowl, whisk the verjus, remaining 2 teaspoons thyme and the ¾ cup reserve oil. Add the diced tomatoes and stir.
Toss vinaigrette with salad greens. Plate and add hot cristpy duck confit leg.