Cooked me up some Duck Confit a couple of days ago. The legs were to salty for me to eat. Is this normal? This is how I prepared my version of "Duck Con Salt Block": Following along the Confit Duck, Step By Step With Photos thread, I prepared about 500g of domestic duck legs by coating the legs with a mixture of bay leaves, crushed garlic, ground pepper, crushed juniper berries and salt (15g). The above thread seem to suggest a salt to duck ratio of 22g/lbm (~5 wt%). This seemed too much to me so I tried a ~3 wt%. The coated legs were bundled up into a vacuum sealed bag and allowed to do whatever dry rubbed things like to do for 22 hours in the refrigerator. After marination, the legs were removed from the bag and rinsed thoroughly with cool water and allowed to drain for 30 minutes in a well perforated colander. The drained legs were patted dry with a paper towel and placed into a new vacuum sealable bag with about 5g of the aforementioned dry rub (without the salt) and 80g of freshly, rendered duck fat. The filled bag was vacuum sealed and placed into an 90°C waterbath (aka my crock pot set at "High"). The bag was held underwater with the add of a small glass bowl and the heavy glass crock pot lid. Within about 15 minutes the water temperature dropped to 76°C. Two hours later the water temperature was 83°C. After five hours, the water temperature rose to 90°C. I switched the temperature control to "Low" and retired for the evening. The next morning, the waterbath temperature appeared to have stabilized at 73°C. After cooling the bag in a ice bath, the legs were removed and the remaining liquor retained for further processing. Any ideas or suggestions? Thank you- Keith Kataoka