So, I have been making Duck Confit for several years now and, because it is so time intensive and keeps so well, I would like to make larger batches. However, I am always afraid to put more than about three legs into the (for lack of a better term) fat pot. I can only fit three legs in a single layer. Because of the confit jelly that collects beneath the legs, I have always thought that layering legs one on top of the other in the fat would screw up the process. Anybody want to weigh in on this?