Thank you so much to all who replied to my previous questions about confit. But wait -- I have more! So my confit is done -- currently sitting on my kitchen counter and perfuming the whole house with ducky aroma. The problem is that when I strained the fat and let it sit a while, I noticed that there are some duck juices that settled on the bottom of container. It's about 90% fat and 10% duck juice.
I was planning to take the leftover meat off the bone, cover with fat and keep in my fridge until Christmas. But now I am having second thoughts. What about those duck juices? Did I do something wrong? I thought that I am supposed to get all the liquid out of those duck legs. Did I not salt them enough? I used about 5 Tbsp kosher salt for 8 duck legs and kept them salted in the fridge for 2 days.
Of course, I can separate the fat from the duck juices and cover the duck only with the fat, but I am just wondering if there are extra juices left in the duck that will spoil if kept for a month.
Any of you duck experts -- please help this misguided mostly-fish-and-veggie-eating soul.