I have 2 British gressingham duck legs. What meal shall I cook with them?
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If you want to bother with confit, that would be one way to go, then use them in a cassoulet or on their own in a salad, etc. You can forgo the confit bit and still make a cassoulet, adding a good piece from a side of bacon, some sausages and other ingredients that may fancy you. There are plenty of recipes around for guidance. Have fun and use your imagination, you may be surprised.