First Step: Prepare the curing mixture and duck legs Combine kosher salt with black peppercorns, coriander seeds, star anise, bay leaves, juniper berries, cloves, and fresh herb sprigs (thyme, sage, rosemary, oregano). Rub this dry cure thoroughly over the duck legs, including under the skin where possible. Add smashed garlic cloves and sliced eschalot on top. Place legs flat in a single layer, cover tightly, and refrigerate for 12 to 24 hours (up to 36 hours for deeper flavor).

Second Step: Rinse and dry the duck legs After curing, rinse the duck legs under cold water to remove excess salt and spices. Pat dry completely with paper towels. This step prevents the final dish from becoming overly salty.

Third Step: Submerge duck legs in duck fat Place the duck legs snugly in a roasting pan or Dutch oven with high sides, pouring approximately 750 ml (25 fl oz) of duck fat to cover them completely. Heat on stove over medium-high until the fat begins to bubble, then turn off the heat.

Fourth Step: Slow-cook the duck legs Press a layer of parchment paper directly over the fat surface to reduce oxidation, then cover the pan tightly with foil. Transfer to a preheated oven at 100°C (210°F) and cook slowly for around 8 hours, preferably overnight, until the meat is tender and falls off the bone.

Fifth Step: Crisp the duck confit skin Remove duck legs from fat and pat dry. Set on a rack in a roasting pan with about 2.5 cm (1 inch) boiling water beneath. Roast in a preheated oven at 240°C (465°F) for approximately 40 minutes. Rotate if necessary until the skin is evenly browned and crispy while keeping the meat moist.

Final Step: Serve or store Serve immediately with classic sides like lentil ragout or fresh salad, or store submerged in cooled duck fat in the refrigerator for up to 5 days. For longer storage, freeze submerged in fat for up to 3 months. Thaw in the refrigerator overnight and warm gently before crisping the skin again.