This age old culinary technique is actually very simple and yields delicous results. You can use the confited legs in rices, bean dishes, salads, stews...you name it. It keeps up 2 months when left to age in the cooking fat. Take duck legs and pat each one dry. Season each leg liberally w/ 1 Tbs kosher salt. Wrap in plastic and cure overnight. Heat duck fat in heavy pot to 215 degrees. Clean salt form duck legs Place legs in pot so that fat fully covers the legs. Cook for 2 hours, turning once after 1 hr or so. Place cooked legs in container for storing and pour duck fat over to cover. Any left over fat may bestrained and rechilled for future use.