I was at The Chop Shop in Asheville, NC, yesterday, a fine butcher shop devoted to high-quality, locally sourced meats. The proprietor is a serious practitioner of charcuterie. I asked him if he had duck fat for making confit. He did have some, but said that he makes the shop's duck confit by poaching the duck legs gently in duck stock not duck fat. He uses duck fat only for the final crisping of the legs. Otherwise, his recipe is traditional, even if not technically confit. He said that because he's selling the duck legs in the shop and isn't interested in preserving them for months in a root cellar, poaching and storing the legs in fat simply isn't necessary, and that for flavor and texture the results from stock-poaching are excellent. I might have dismissed this gentleman's advice as a cheap work-around, but he's not that kind of butcher. He's a detail-oriented guy with a passion for good meats and long experience in charcuterie.
Has anyone tried poaching the duck legs in stock?