For this classic French preparation, duck legs are cured overnight before being submerged in duck fat and gently cooked until silky and tender in a low oven.
Season duck legs evenly on all sides with salt; set aside. Combine shallots, onion, garlic, and parsley in food processor bowl and pulse until finely chopped but not puréed, about 15 pulses.Transfer half the vegetable mixture to a nonreactive container that can fit duck legs snugly, such as a baking dish, and spread in an even layer.
Alternatively, combine duck legs, vegetable mixture, thyme, and peppercorns in a 1-gallon zipper-lock bag. Seal bag, pressing out as much air as possible. Massage bag until duck legs are evenly coated on all sides. Lay bag flat on rimmed baking sheet and refrigerate for at least 24 hours and up to 48 hours.Adjust oven rack to middle position and preheat oven to 225°F . Melt duck fat, either in 3-quart saucier over low heat or in a microwave-safe bowl in the microwave.
Cover saucier or baking dish with lid or aluminum foil, and transfer to oven. Cook until duck is completely tender and meat shows almost no resistance when pierced with a paring knife, and skin has begun to pull away from bottom of the drumstick, 3 1/2 to 4 hours.Remove from oven and cool duck to room temperature in its cooking vessel, removing lid but keeping it submerged in fat. Once cool, cover container tightly and transfer to refrigerator, where confit can be stored for up to 1 month.
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