This page has lots of background and history about duck confit, as well as a super basic recipe.

Confit, pronounced “con-fee,” is the single best method of cooking the legs and wings of waterfowl, as well as many other meats. Simply put, confit is salting something down for a while, then cooking it in fat, often its own fat. In our case, duck legs in duck fat.

• 3 to 4 pounds legs or wings of geese or ducks
• Salt (See "curing" above)
• 1 tablespoon dried thyme
• 2 teaspoons freshly ground black pepper
• 3 bay leaves (optional)
• 1 cup goose, duck or pork fat (or 5-6 cups for traditional method)