Many people have seen duck confit on bistro menus, but not too many have attempted to make it at home. This recipe is essentially duck legs that have been cured with salt and spices and then gently poached in its own fat. Well, do not be put off by the amount of duck fat being called for, as it is the fat that the legs will emerge meltingly tender with a slightly salty but rich flavor. And the best thing is that the duck fat can be reused up to 3 – 5 times (if it is kept in chilled condition) and the flavor will intensify after each use.