There’s really only one challenge in making duck confit: getting enough duck fat. Restaurants have no problem with this. They break down the ducks for duck breast dishes, which gives them lots of skin and fat for making a confit of the legs. So, in other words, if you’re going to try this, be prepared to eat other duck dishes. One other piece of bad news: You need to start this recipe days ahead. Good news: It can be a week or two ahead.