Sous Vide Confit Duck Leg 12 hours @ 75c

Bought a couple of cheap ducks from Co-op so had to do something with them!
Skinned, took the breasts off, took the legs off but left the skin on, took the wings off and cut the carcass in half.
I roasted the carcass with some onions and made a stock with it.
Put the skin in a pan and rendered the fat on a medium heat. After it had rendered I took the scissors to the skin and chopped it into scratchings. Continue cooking in the fat until crispy.
I bagged up the breasts and saved them.
I made a rub for the legs and wings with salt, fresh oregano and bay leaves. Coated the legs with the mix and put them in the fridge overnight. The fat was also setting during this time.
Next day, wash the legs, pat them dry on kitchen towel, bag up with a spoonful of fat for each leg. Do the same for the wings. Cook at 75c for 12 hours.
Never had better confit du cannard! Absolutely melt in the mouth fantastic! Even the wings were awesome.
One negative was that I spilt a glass of red over the vacuum sealer, and broke it! Bugger!