Hi! I'm in the process of making my first-ever duck confit and so far so good--EXCEPT once I already had the ducks submerged in fat, I saw that there are a lot of small pin feathers on them. Gross! So other than spending 1,000 hours tweezing every hair and ruining the skin in the process, is there any hope that the feathers will disappear/burn off once I crisp the legs up (during the last step of the process)? Any help would be appreciated!