Prick the skin of four duck legs, season, and put in a cozy casserole; they should fit tightly—like spoons. Refrigerate for 12-24 hours.
Drain, pat dry, and pour any reserved melted duck fat (see “Truc”) over legs. Place in a 250-degree oven for about 4 hours.
While the duck confits in its own skin, place some baby Yukon gold or fingerling potatoes in enough chicken stock to cover and simmer until soft in the middle. Cool and cut in half.
When the legs are meltingly tender, remove to a plate and replace with the potatoes, cut side down in the duck fat, nice and snug. Brown the bottoms in the oven for 20 minutes at 400, and top with the legs to warm before taking to the table. Serve with a salad and a kiss!
Truc (Tip): Save the fat in your refrigerator to use next time; store any leftover duck in the fat.