By request, for capmikee
To make a decent sized portion you should use the large duck legs from ducks called Moulard. Pekin or Long Island ducks are considerably smaller and the legs will leave your guests hungry.
I buy Moulard legs from Hudson Valley Foie Gras online. The shipping charges initially appear high because lots of insulated packaging and ice packs are required and they only ship overnight. The shipping charge is defrayed by the fact that they include a free 2 pound pack of fatted duck breast (sheer heaven on earth, IMO) worth $18 with your order. They don't advertise this, but I've ordered from them six times and they've done it each time. They also sell big tubs of duck fat.
The flavorings in this recipe can be varied, of course. Thyme is traditional; salt is necessary if you want to store it. I have stored it for as long as five months, covered with duck fat, under refrigeration. It is traditional to store confit without refrigeration, but once you break through the fat it's all over. You then need to use it soon. For this reason I try to store only about 2 - 3 legs together.
I recycle the duck fat. I've kept it for a year and haven't been able to detect a whiff of rancidity. Maybe the salt helps.
Duck Confit
makes 6 confit duck legs and more duck fat than is called for by the recipe
Combine and marinate in the frig overnight:
6 large duck legs (about 5 pounds)
1 tablespoon thyme leaves
1 cup sliced red onion
1 Meyer lemon, sliced
3 bay leaves
2 small dried chiles, crumbled
3 star anise
2 teaspoons cracked black pepper
Take the duck out of the frig 45 minutes before cooking to let it come to room temp. Scrape the seasonings into a 9 x 12 inch baking dish. Season the legs on all sides with 4 teaspoons salt (total) and let them continue to come to room temp. Place them in the baking dish skin side up.
Preheat the oven to 325 degrees.
Melt 4 - 5 cups duck fat, but don't let it get hot. Pour over the legs until the legs are just covered. Carefully transfer the dish to the preheated oven. Cook for about 2 1/2 hours, till tender when a knife is inserted.
Store under fat. If they start to float when you try to cover them with fat, then just pour on enough to reach the top of the legs, let that solidify, and then pour on more fat to cover.
To serve, place them on a rimmed baking sheet, and reheat them in a preheated 400 degree oven for 10 - 15 minutes to crisp the skin.