Would it work? No way to crisp the skin, of course, but if you put the duck legs and fat in on Friday afternoon, cooked it, then turned it down and let it simmer until lunch time... Would it be what you hope for in a confit?
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy