This recipe comes from Gordon Hamersley's "Bistro Cooking at Home". I use this in my recipe for Cassoulet, but you could also use it to top salads or add to stews. Try to find Pekin duck legs if you can, they are smaller (not to be confused with Peking duck. Pekin ducks are also known as Long Island ducks). If you cannot find Pekin duck legs you can use Moulard duck legs, but they are larger. I like to store the legs 2 to a container, so I don't have to break the seal on a whole batch just to get one or two legs. But if you like you can store the whole batch in one big container. The storage containers must be either straight from the dishwasher or rinsed with boiling water - you will be storing the confit in them for at least a month, so you want to make sure there are no spores hiding out on them. And don't kid yourself, even the cleanest kitchen has spores lurking about. You cannot escape them. So, if you are using plastic containers, straight from the dishwasher. If you are using glass, either straight from the dishwasher or clean and rinsed with boiling water.