Though probably not tonight. Duck confit is a week long extravaganza of preparation, cooking in a vat of fat and waiting.
Today’s step is: salt and pepper the crap out of the legs. The French for this is “genereusement” ( the are some accents in there, but this iPhone don’t make it easy ). Then let it snug overnight.
Oh but what a wait. I heart duck confit.
Girl On Grill Action 
Nice duck stains on the recipe there.
Yes! That’s from Ripailles, by Stephane Reynaud. We had to pay extra for the duck blood stained pages. Good value!