Prepare juniper salt by mixing salt and juniper. Line a tray with parchment paper, place duck legs, and cover them generously with juniper salt. Cover the tray with plastic wrap and let it rest overnight.
Now, the next day, when you are ready to prepare this confit duck recipe take the duck out of the refrigerator. Wash the juniper salt under running water and pat it dry. Prick the skin using a skewer or a paring knife.
Take the duck fat and melt it in a big heavy-bottomed pan over medium heat for 5 mins or until the deep-fry thermometer reads 200°. Now add duck leg and all other ingredients to the pan. Maintain a temperature of 200° and let the legs cook for 2 to 2 ½ hours until the meat is tender and falling off the bones.
After the duck is cooked, strain the fat using a sieve (don’t throw it away, you could use it for other recipes like the duck confit salad recipe mentioned hereunder). Discard bay leaves and lemon slices. Now place the duck back in a small pot and pour all the fat again on top of it till the legs are covered with 1-inch fat. Cover it with a lid and let it chill. Your confit duck leg recipe is ready!
To serve, heat the oven at 400°. Take a lined aluminum tray and place the legs on it (skin side up). Cook until golden brown with crispy skin for almost 30 minutes. Your duck confit is ready to serve!