Duck Confit!!!!!!!!!

FIVE!!!!!!!!!!!!!5!!!!!!!1,2,3,4,5!!!!!!!! You may ask, why 5!! This is 5 stars!!!!!!!!! This very dish got rated 5 stars!!!!!!!!!!!!!!!!!!!! I know I know I'm fabulous!!!!!!! Hold the applause!!!!  Anyway, I am busy!!!! Lots of family events going on right now like birthdays!!!! My grandma is turning 91 soon!!!!! So we are having a party and it is almost my sisters birthday on the 8 and I have been crazy!! So I haven't had time to post!!!!!!! I have been thinking about it but never had or even got the time!! But I have like 30 minutes before I want to start grading tests from my second period class! So y'all might ask, What is duck Confit? Well I will tell you. Definition 1- A traditional french dish, it is duck and it has a lot of fat on it but it kinda will wear away but it keeps the duck from drying out. when you cook it because you have herbs and berries that soak in the flavor them in. It pretty much cooks in its own fat so it can be in the fridge up to 6 months! Definition 2- THE BEST DUCK DISH EVER!!!!!!!!!!!!!!!! I know the first one sounds confusing but its not. I will say, serve this with mashed potatoes and green beans and make the best meal of your life! Out of every time I made this recipe it turned out amazing and I never got one dad review. That is why it ranked 5 stars!!!!!! YUM!!! I'm loving it! It is a great anniversary dinner! It is fancier then your average dinner because most people don't get duck every day but not so fancy it feels like you are at a resturaunt in Paris! I have always wanted to go to Paris. My uncle brought his girlfriend to Paris and proposed to her near the Eifel Tower!!! Isn't that romantic? It is the icing on the cake. Then they went out to dinner and they are still to together today with a kid!!!!!So there is my family in a nutshell. OMG, have y''all been outside? At least where I live it is really nice out. Sunny but windy. It is closer to cold then hot but without the wind it would be pretty warm. I love it! I barely got any snow near me! I didn't even get in inch! It would snow but not very much! Of course I was sad because I LOVE snow so we get 2 hour delays and I can sleep for another hour! I would be so happy, I hate getting out of bed. It is cold and I'm tired and I turn on the lights and it gets all bright!!!!! I hate it! I woke up this morning thinking it was Thursday and I told myself that I'm almost there and I could make it to the weekend. Its Wensday night and I can't keep my eyes open I just want it to be the weekend! How did we get so off subject? Okay back to the duck confit! I am to young to gamble (I know, you probably thought I was like 40 but you are like 3 decades off!). Anyway, enough about my age,. I am holding a contest!!!!! Here I will make a poster thing!
Oh one more thing. So this takes 2 months. Well, You let it cure but it is super easy.  So plain your days now! OMG, Y'all see Worst cooks in America? I was super sad to see Big Mike go! I was hoping he would make it much further! I like Carla!! I think she is hilarious and I hope she makes it far!!! The red team I don't know!Well I really have to go so bye!

Ingredients- 
2 uncooked Peking duck legs 
1 tablespoon kosher salt 
1 lemon, zested and thinly sliced 
3 cloves garlic, crushed
 1 tablespoon juniper berries 
2 sprigs fresh thyme 
2 cups rendered duck fat  
1 tablespoon whole allspice berries

Directions- 
Preheat oven to 200 derees
Remove the duck legs from the marinade. Rinse them off and pat dry. Place the rest of the contents of the bag into the bottom of an oven safe dish, I like glass or ironArrange the duck legs skin side down in the dish. Pour the duck fat into a small saucepan and warm over low heat until liquid. Pour over the duck legs until they are completely covered.  Cover the dish with a lid. Bake for 6 to 7 hours in the preheated oven, until the meat pulls easily from the bone. Remove the duck legs from the fat and place in a sealable container. You may leave the bones in or remove them. Make sure there is room at the top of the container. Strain all of the solids from the remaining fat and discard the solids. Pour the fat over the duck in the container, covering completely. Seal and allow to come to room temperature. Once the jar is cool, place in the refrigerator and let the duck meat cure for 2 months.