Duck Fat Rules

We are planning a duck confit for the holiday dinner.  I cut the duck up into leg quarters and breast halves and skinned everything.So I have the skin of a duck to render.  Put a half cup or so of water in the pan with the cut up the skin, bring it to a boil and then reduce the heat to the lowest setting.  You don’t want to have to watch it closely because the legs and breasts have to be salted away.  “Salted away”  It’s just an expression we use when we describe taking steps to safely and securely store things but it is the literal truth in this case.  I ground a few juniper berries with a couple of tablespoons of kosher salt and liberally coated the duck with the mixture.You can bump up the heat if you can watch it when it gets to this point, the water has gone away and you are left with the rendered fat and the cracklings.I strained it when it cooled down to just warm.  I managed to save just a little more than a cup.