I had my first go at making duck confit the other day. I made duck fat a day in advance, turned out pretty good. For the confit I covered the duck legs with salt and placed them in the fridge overnight. The next day I placed the legs in a small pot and tried to cover with fat. I only had enough to go about 2/3 up so I used some oil to fill up the rest. I set the oven to 80deg celscius (175 deg F) for 5-6 hours. I double checked the temperature with two thermometers, both were 2 degrees off so not too bad.
Anyways... I was expecting the meat to practically fall off the bones but it didn't. Taste was a bit salty but not bad. Should I cook longer or at a higher temperature? Other tips?