Duck Confit with Duck Fat Roasted Potatoes

This recipe is involved but not as difficult as you might expect. It's perfect for a weekend project or holiday celebration. It's also rich, tender, salty, and delicious. This technique uses no additional duck fat, relying only on the fat that renders out of the legs while cooking. Making crispy roast potatoes in that leftover fat is a must.

• 6 duck legs
• 2 tablespoons kosher salt
• 1 tablespoon orange zest
• 4 cloves garlic, grated
• 1 tablespoon juniper berries
• 1/2 tablespoon black peppercorns
• 10 sprigs thyme
• 4 sprigs rosemary
• 2 tablespoons water
• 1 tablespoon oil
• chives for garnish

• 4 medium Yukon Gold Potatoes, peeled and cut into 1-inch cubes
• 1/4 cup reserved duck fat
• salt and pepper to taste
• 1 tablespoon chives, chopped
• 1 tablespoon rosemary, chopped