Duck Confit

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1. 1Step 1: Place duck legs into a non-reactive perforated container. Evenly distribute and coat duck legs with salt and other ingredients, except duck fat. Cover with plastic wrap and place weight on top to press. Place pan into refrigerator overnight.
2. 2Step 2: Preheat the oven to 275 degrees F.
3. 3Step 3: Rinse duck with cold water and pat dry with paper towels. Place duck into ovenproof pan and cover with melted duck fat. Cover pan with aluminum foil and place into oven. Cook until duck is tender and falling off of the bone, about 2½ hours.
4. 4Step 4: Remove pan from oven and let cool. When cool enough to handle, pick meat off of bones and shred. Discard any bones, fat, skin or gristle. Use the confit in your favorite recipe. To store leftover confit, place into a container and cover with melted duck fat. Cool and refrigerate until needed.