This is Landy's recipe for duck confit. Is it south beach friendly? An interesting question. I'd argue that with some nice lightly dressed mache on the side, it would be legal.

1/4 cup kosher salt
2 tbsp. shallots, chopped
2 tbsp thyme, dried and crushed
2 tbsp white peppercorns, cracked
2 bay leaves, crumbled
2 tsp. garlic minced
1 tsp. mustard seed
4-5 juniper berries, crushed
8 duck legs

Mix all the items together and then coat the duck legs liberally with the mix. Then place on a rack in a pan and cover with plastic wrap overnight.

The next day take the pan out and clean the duck legs with a clean towel and then place in a pan skin side down and cover with duck fat. Cook at very low heat on the stove for about an hour or in the oven at 200 degrees for 2 1/2 hours. Longer is better.