Hi,
Paul is spot-on with his recommendation for Paula Wolfert's cassoulet recipes. There is a wonderful and long discussion, including Paula, on Egullet. This is really helpful if you want to explore options.
LINK TO EGULLET CASSOULET FORUMI also think that Kenji Alt's confit procedures are easier and more flavorful than most. I couldn't find it on Serious Eats so here it is:
Kenji Alt’s Duck Confit
Makes 6 legs
The cooked confit, covered with fat, will last up to one month. Three turkey drumsticks can be substituted for the duck legs. We prefer this recipe prepared with duck fat, but canola oil can be substituted.
1/4 cup table salt
1 large onion, peeled and cut into 1-inch chunks
6 medium garlic cloves
2 tablespoons whole black peppercorns
12 parsley stems, with leaves attached
2 bay leaves
6 duck legs (see note)
4 cups duck fat (see note)
1. Process salt, onion, garlic, peppercorns, parsley, and bay leaves in food processor until uniform paste with some small chunks is formed about 30 seconds, scraping down side of bowl as necessary. Massage duck legs with salt mixture and place in gallon-sized zipper-lock bag. Press out air, seal bag and place in refrigerator for 12 to 18 hours.
2. Adjust oven rack to lower-middle position and heat oven to 250-300 degrees. Rinse duck legs under cold running water, rubbing off any salt mixture. Pat legs dry with paper towels. Heat duck fat in large saucepan over medium heat until completely transparent (if using canola oil it should register about 135 degrees on instant-read thermometer) . Add duck legs, making sure they are completely submerged in fat. Transfer pot to oven and cook until meat offers no resistance when poked with fork, 3 to 4 hours.
3. Remove pot from oven and allow legs to cool in fat for 30 minutes. Using slotted spoon, transfer legs to sealable container and cover with fat; cool to room temperature, about 3 hours. Cover and refrigerate. Duck Confit will last up to one month.
