Frenching the legs isn't necessary, but it makes for a cleaner presentation. Simply ask your butcher to do it, or see the note in our recipe.
Instead of plain old Kosher, our duck confit rests overnight in a boatload of juniper-infused salt. The salt will eventually be rinsed off, but you want to give it time to both kill any microorganisms before the preservation process and absorb into the meat for flavor.
Witness the duck legs cooking in their own fat. We threw some aromatics—thyme, lemon, bay leaves, garlic—in with the fat to infuse flavor.
After cooking, the legs are removed from the fat and the aromatics are discarded. The meat is then covered with the cooking liquid and sealed tight so that no air can penetrate the meat. They'll keep for up to one month.
Before serving, the legs should simply be roasted in a 400-degree oven, until the skin is crackly and browned. Here, they're served atop lightly dressed frisée—a classic combination.