DIRECTIONS:

1. Sprinkle the leg-thigh portions with coarse salt on both sides. Turn them skin side down, and sprinkle with the mixed spices and saltpeter (if using). Place a rosemary branch on each portion, and press together pairs of portions with the skin on the outside. Marinate in the refrigerator for 24 hours.
2. Place duck pieces in a large stewpot, and cover them completely with rendered duck fat. Place over low heat, and bring the fat to just below the simmering point. Cook over low heat for 2 1/2 hours, making sure the fat doesn't boil. Remove duck pieces from fat.
3.  Pour enough of the duck fat in which the duck cooked through a fine sieve and into the storage vessel to completely cover the duck. Let the duck come to room temperature, then place it in a refrigerator.
4. When you're ready to cook your confit place enough duck fat to reach 1/4 inch of depth. Increase the heat to high. When the fat is hot, place pieces of confit in the pan, skin side down. Cook until confit becomes very brown and crisp, about 5 minutes. Turn over, and brown the other side for 2 minutes. Drain on paper towels and serve.

 Duck Confit