Confit of Salted Duck

• 6 duck legs (preferably from Muscovy ducks)

Mix together the salt, juniper berries, herbs and spices. Lay the duck legs on a wooden tray or ceramic dish, rub in the salt, herb and spice mix, and cover with aluminium kitchen foil. Refrigerate the legs, turning them after 12 hours. After 24 hours, brush the salt mixture from the legs and pat them dry with a cloth. Place the legs in a heavy saucepan or casserole and cover them with the goos