The Duck Fat that I bought and hauled back in our shipment when we moved to the States was long gone. 5 years out of date. I couldn't even bring myself to open the can and 'just see' if it was ok. I had, in the past, called the FDA and asked them about some cans that were stashed & saved, they said a couple of years as long as the can was not rusty or dented that I could rest assured eat my long forgotten item.
My duck legs were already prepped in the fridge. The 'cuisse' were salted and bay leaves scattered. You really can't leave them in the salty dry brine any longer than 24 hours, like you can with a big fat Turkey. I did remember that I had some Olive Oil and you can 'confit' or poach anything really. Duck Fat is preferred, and my favorite kitchen store keeps it in stock. I even had a customer who buys it for her dog. What a palette her pooch much have!
Below my legs and thighs are bathing in an olive oil bath...gently bubbling away.
Well, I still have a good imagination.
I'll let you know how the Olive Oil works out!