Mix the spices well and rub them thoroughly into the meat.
Place it in a bag (preferably a vacuum bag) and refrigerate for at least a day. Mine ended up with about 26 hours - it just needs to fit into your own logistics.
Take the meat out of the bag and rinse it thoroughly with cold water to remove all the spices and stop the "curing".
Place the meat in a heatproof dish, cast iron pot, or other oven-safe container. I actually ended up using a small loaf pan, as my piece of meat wasn't that large.
Now the meat needs to be covered with fat so it can be confited. I melted my duck fat and added it. Since I was a bit short to fully cover the meat, I also added a little rapeseed oil.
Cook the meat for 10 hours at 100 degrees Celsius (212 degrees Fahrenheit) regular oven.
Now it's time to press the meat. If you (like me) are using a loaf pan, you can advantageously pour off the fat (not down the sink, but for example into a milk carton, so it can be easily discarded) and place another loaf pan of the same size on top. Put something heavy on the pan, such as 2 bottles of wine and refrigerate for at least 12 hours. An alternative is to carefully take it out of the dish/pan/pot and place it on a cutting board with another cutting board on top and again something heavy on top.
When it's time to serve the meat, you "just" need 15 minutes, and you can advantageously do it just before serving.
Heat a pan and add some of the leftover duck fat or oil/ghee to the pan and heat it on medium-high (on my stove it's 10 out of 14).
Cut the meat into squares and score the rind if necessary.
Place the meat with the rind side down. After 5 minutes, it will start to splatter a bit, so be careful - especially if you have small children in the house. Fry until the rind is crispy and the meat is warm - it took 15 minutes for me.
