# Duck Confit: The Ultimate Guide to Perfection
 
## Equipment You'll Need
- Large, heavy-bottomed pot or Dutch oven (at least 4-quart capacity)
- Fine-mesh strainer
- Kitchen scale (essential for precision)
- Instant-read thermometer
- Large mixing bowl
- Plastic wrap or vacuum sealer
- Storage containers (glass or food-grade plastic)
- Tongs
- Paper towels
- Sharp boning knife
 
## Ingredients
 
### For the Duck
- 4 duck legs with thighs attached (about 3-4 lbs total)
- 2 tablespoons kosher salt per pound of duck
- 1 tablespoon freshly cracked black pepper
- 2 bay leaves, crumbled
- 4 fresh thyme sprigs, leaves stripped
- 1 tablespoon juniper berries, lightly crushed (optional but recommended)
- 4 garlic cloves, smashed
- Zest of 1 orange (use a microplane for finest zest)
 
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