Confit is a downright venerable method of preserving meat, from a time long before modern refrigeration methods existed. The meat is stored in its own rendered fat, which seals it from the air and thus keeps it from spoiling.
Remove the skin and all visible fat from the duck. Rub the meat all over with the salt, cover and let stand for one night.
Place the fat and skin with 1 cup of water in a large Reindl form and simmer over low heat until the water has evaporated.
Remove the skin. Wipe remaining salt from the meat and mold it into the rendered fat. Simmer gently for 1 1/4 hours. Place the duck in airtight canning jars and pour the rendered fat over it so that it covers the meat.
If the fat yield is too “lean”, stretch with simmering hot lard.
Close the jars tightly and store in the refrigerator for 1 month before eating.
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