I am making confit from goose legs, and would like to preserve the meat cut from the legs after cooking, rather than preserve the entire leg. This is for obvious reasons of space and convenience - I will be able to fit all the meat comfortably in one container with enough goose fat to cover, which would not be the case if I preserved the goose legs themselves. Although this is not the traditional way of storing confit, I cannot see any problem with it. Does anybody else? I only plan to hold the confit for a week before using.