You'll notice that the cure requires a markedly small amount of salt, leading to a definitely cured but sweet confit.
This dish is best cooked at least 24 hours before serving.
Ingredients
For the duck confit
4 large duck legs
100g/31⁄2oz sel gris or sea rock salt
900g/2 lb duck or goose fat
4 crushed garlic cloves
3 rosemary sprig
1 cinnamon sticks
1 star anise
Fresh thyme

Method
1  Place one duck leg in the bottom of a deep plastic, glass or stainless-steel bowl, sprinkle with a little of the salt, turn it over, sprinkle with more salt and add another duck leg. Continue until you've used up the duck legs and the salt.
2. Lay the duck legs skin down in a flat tray and put the cinnamon stick, star anise and rosemary on top of them. Then sprinkle the thyme and cover with cling film so it’s very tight around the legs.  
3. Cover and leave in the fridge for six hours, turning the legs over halfway through. Don't leave them any longer or the duck will become too salty.
4. Preheat the oven to 140C/284F/Gas 1.
5. Rub the salt and herbs off the duck legs and pat them dry with kitchen paper. Bring the duck or goose fat to a gentle simmer in a casserole dish in which the duck legs will fit snugly. Add the legs, making sure they are completely submerged then cover and transfer the dish to the oven. Cook for at least two hours then remove from the oven and leave to cool in the fat. Chill for at least 24 hours or until needed.

6. To serve, sauté the legs in a frying pan over a medium heat until crisp, golden and heated through.
7. Serve with sautéed potatoes in duck fat or sweet potato mash and some frisée leaves.

Bon appetit!