Blend bay leaves, thyme, rosemary, sage, kosher salt, garlic, and lemon zest for 1 minute to create rosemary salt cure

Trim duck legs by removing knuckles and excess fat

Render excess duck fat trimmings in a pot with cold water over low heat

Generously coat duck legs with rosemary salt cure, rubbing into all crevices

Wrap duck legs tightly and refrigerate for 24 hours

Rinse off salt cure and pat duck legs completely dry

Heat goose fat to 200 degrees Fahrenheit in a pot with shallots, garlic, peppercorns, and thyme

Submerge duck legs skin side down in fat

Place parchment lid and plate on top to keep duck submerged

Cover and cook in 250 degree oven for 3-3.5 hours until meat is tender

Let duck rest in fat for 1.5 hours before removing

Transfer duck to wire rack to cool to room temperature

Strain fat over duck in container, keeping bones slightly exposed

Refrigerate for up to 4 months

Peel potatoes and cut into uniform sizes

Boil potatoes in salted water with baking soda for about 15 minutes until easily pierced

Drain potatoes and toss with duck fat and rosemary salt

Roast potatoes in 425 degree oven for 30 minutes, turning occasionally

Heat pan with duck fat over medium heat and cook duck legs skin side down for 5-6 minutes

Flip duck and cook for 2 more minutes, then rest

Prepare simple salad with frise lettuce, lemon juice, and olive oil

Plate duck with roasted potatoes and dressed salad