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Pat the duck legs dry with paper towels.
Prick the skin of the duck all over with a needle or a very pointy knife, focusing on the skin that covers fat.
Salt your duck legs well and let them rest at room temperature for at least 20 minutes and up to 1 hour.
Put the duck legs in a small casserole, skin side up, with a thin sheen of oil or melted duck fat on the bottom.
Put the casserole in the oven and heat it to 300°F (150°C); do not preheat the oven.
Cook the duck for at least 90 minutes, checking after 90 minutes to see if it is partly submerged in melted fat and the skin is getting crispy.
When the skin is starting to look crispy, turn up the heat to 375°F (190°C) and check after 15 minutes for a light golden brown.
Remove from the oven and let cool for 10 to 15 minutes before eating. Strain the accumulated fat if saving for later.