A classic ingredient in Cassoulet, well-browned confit can also be used in hash, as a topping for a salad of sturdy greens, or added to a bowl of simmered white beans. To make confit without having to add fat, see version II. You can also achieve similar results by seasoning the legs as directed and then braising and browning them as for Braised Carnitas (using the garlic, shallots, zest, and herbs given here).

I. TRADITIONAL METHOD

Since this method essentially poaches the legs in fat, they must be dry-brined first (otherwise, the salt used to season them would disperse in the fat). The method described in II is more convenient since it does not require this extra step, nor the large amount of fat. But remember: Herb- and spice-infused duck fat has many uses, and can be stored away for a special batch of fried potatoes—or another round of confit.

Have ready:

Combine in a small bowl:

Rub the mixture evenly over the duck or goose legs. Place them in a bowl or container, cover tightly, and refrigerate for 1 to 2 days.

Preheat the oven to 250°F.

Combine in a Dutch oven:

Stir over low heat until the fat melts. Remove from the heat. Slip the duck or goose legs into the fat. They should be completely submerged. If they are not, add more fat. Cover the pot and transfer to the oven. Cook until the meat is very tender, to the point of falling off the bone when prodded with a fork, 2 to 3 hours.

If not using right away, transfer the duck or goose legs to a storage container, then strain the fat over them, making sure they are covered. Let cool to room temperature, then refrigerate for up to a month. To freeze, gingerly transfer the legs to zip-top bags after they have cooled to room temperature. Add enough fat to completely coat the legs and then seal the bag, forcing as much air out as possible. Freeze for up to 6 months.

When ready to use, warm until the legs are easily removed from the fat. Adjust an oven rack so it is 6 to 8 inches from the heating element. Preheat the broiler. Transfer the legs to a rimmed baking sheet skin side up and broil, turning once, until the skin is crisp and the legs are heated through, 6 to 8 minutes. Alternatively, pan-fry the legs skin side down in a skillet over medium heat, turning once, 5 to 6 minutes or until crisp and heated through. Be careful when turning the meat, as it is very tender.

II. SOUS VIDE METHOD

Cooking the legs sous vide offers two advantages: No extra fat is necessary and, since the salt will not be dispersed in fat, there is no need to dry-brine the legs overnight to season the interior of the meat.

Preheat a water bath to 165°F with an immersion circulator. Season the legs as directed in version I, and add all the ingredients listed except for the fat to a gallon-sized zip-top bag or vacuum bag. Seal it using the air displacement method or with a vacuum sealer. Add to the water bath, cover the bath with plastic wrap to prevent excessive evaporation, and cook for 12 hours. Cool the bags completely and refrigerate for up to 1 month or freeze for up to 6 months. When ready to serve, broil or pan-fry the legs as directed above.