I found a source of duck legs in one of the Asian supermarket. They have been frozen once. Ideally I would prefer them never but that is the state of American food supply unless you are in the restaurant business. They don't always have them so when they do, I would snap up a good quantify. I am getting quiet expert in mass production of duck confit now. Duck confit may seem exotic thing to prepare, but in truth it is quite easy. The most difficult part is when you first starting out and wonder where you can find duck fat. I rendered them myself with one whole duck that I bought, and added some cow fat that I render from cow bone marrow. The mallow fat adds another dimension to the richness.
