The duck confit is ready. I suppose most people stick a few cuisses in a jar and seal them. By the time the confit is ready for this, I’m tired, busy, feeding some animal human or otherwise and / or laughing. So, I stick the entire confit pot in the fridge when it cools down a bit. There it sits and gains flavor ready to be eaten a week or so later. After the first few legs have been exhumed, I warm up the pot slightly and stick in ziplock bags. You can stick these in the freezer if you wish, but with six monsters, we go through confit like six monsters going through confit.
Duck confit for lunch it is. Wish you were here.