Classic Duck Confit

Prepare the marinade by sprinkling kosher salt liberally onto both duck legs, coating them evenly. Place the seasoned duck legs in a large container with a secure seal. Add a generous amount of lemon zest, slices, garlic, allspice berries, juniper berries, and fresh thyme to the bag. Massage the duck legs through the marinade until all of the ingredients are evenly distributed throughout. Refrigerate the duck for 24 hours to allow the flavors to meld.

Preheat your oven to a moderate temperature of 200 degrees F (95 degrees C). Remove the duck legs from the marinade and rinse them off thoroughly. Pat dry the duck legs with paper towels to remove excess moisture. Transfer the remaining marinade ingredients to a suitable oven-safe dish, such as an enameled cast iron or glass container. Arrange the duck legs skin-side down in a single layer within the dish.

Warm some duck fat in a small saucepan over low heat until it reaches a liquid state. Pour the warmed duck fat over the duck legs, ensuring they are completely covered. If necessary, add a small amount of olive oil to cover the legs. Cover the dish with a lid and bake in the preheated oven until the meat is tender and falls easily from the bones, typically taking 6 to 7 hours.

Remove the duck legs from the fat and transfer them to a sealable container. You can choose to leave the bones in or remove them, depending on your preference. Ensure there is enough space at the top of the container for expansion. Strain the remaining fat solids from the container and discard them. Pour the duck fat over the meat, covering it completely. Seal the container and allow it to cool to room temperature. Once cooled, refrigerate the duck for 2 months to allow the meat to cure. Reserve any leftover duck fat for future use.