Mix the salt and pepper together, then rub the mixture onto the flesh side of the duck legs.

Sprinkle any remaining salt-pepper mixture over the duck legs and wrap them tightly in plastic wrap. Refrigerate for 24 hours.

After 24 hours, unwrap the duck legs and remove the salt.

Melt duck fat in a skillet and place the duck legs flesh side down. Cook over low heat for at least 2 hours. The duck fat should cover the meat of the legs; turn the legs regularly.

The duck legs are done when you can easily insert a toothpick into the meat without resistance.

At this point, you can store the duck legs. For vacuum sealing or freezing, let the legs cool outside of the fat before sealing or freezing. For canning, cook the legs for only one hour, then immediately place them in jars and cover with hot duck fat. Sterilize the jars for 2 hours at 212°F (100°C).

Strain the duck fat through a metal strainer. You can store this fat in a jar in the fridge, unless you use it for canning the duck legs.

To finish cooking, whether eating right away or after storage: Melt a small amount of duck fat in a skillet and sear the duck legs skin side down over high heat until the skin is golden and crispy. You can also finish them in the oven at 400°F (200°C), skin side up, until the skin is golden and crispy.

Serve with potatoes sautéed in duck fat or with pickled cabbage.