You rub that mixture into the legs and then put it in the fridge for 24 hours. When you take it out of the fridge, rinse it really well to get all the leaves and seasoning off, and pat dry. Place it in a heavy, ovenproof dish, submerge it in the fat, and stick the dish in the 225 degree oven. Check on your confit every two hours or so. You’ll know it’s done when the meat is pulling away from the bone, and can be pulled off with very little effort using a fork.