Sure cured, covered in fat duck confit in the fridge is at least a month. I'm wondering what sort of shelf life it would have if say you vacuum sealed with a food saver in jars. Could you keep it at room temp? Could you can it normally? I've been thinking about how great it would be to have cheap canned duck confit available at all times and not pay exorbitant prices from Amazon or gourmet shops.
Normally you don't want to raise the temp on confit because it will get stringy, but maybe canning is different? Water bath or pressure? Has anyone tried this?
Also similarly how long does everyone think confited garlic would last? I love doing this in huge batches with already peeled cheapo garlic.