@Lanny meant to say to you that Confit duck leg is quite a different thing to crispy duck that goes in pancakes. It is parts of duck preserved in the duck's own fat - it is not oil that comes out of it, but duck fat when you cook it. The way to cook it is to put it skin side down in a cold pan and then heat the pan, the fat will come out and you scoop it off and use it to cook your roast potatoes in. You cook it for about 6 minutes like that, turn it for 4 mins and then put it in a hot oven for approx another 4 mins. It's quite a delicacy in France.