Preheat oven to 225 degrees.
Melt 12 oz of duck fat in small skillet or microwave.
Remove the duck legs from the brine and rinse thoroughly with cold water to remove the salt/ seasonings (if you don't do this, your duck will be wayyyy too salty). Dry very thoroughly with paper towels.
In a small dish (I used a small loaf pan) place duck legs, then pour melted duck fat over the top of the legs; they should be entirely submerged in the fat.
Cover with foil and bake for 3 hours or until meat is tender and pulling away from the bone.
Remove duck from the fat and pour fat through fine mesh sieve into a storage container (optional, but worth it; duck fat is OK to store and re-use later).
I refrigerated the confit at this stage and saved the duck for when I wanted to actually eat it. You may prepare however you like- searing it whole, or shredding it for use as a topping or accessory to a meal.
If serving whole, which is what I did here: Heat 1 tablespoon of duck fat on medium-high heat in a non-stick skillet. Sear duck, skin side down, for about 3-4 minutes or until golden brown. Flip and sear the remaining side for 1-2 minutes, or until duck is heated through.