[kongfeet]

Hi. I was wondering if anyone has ever tried confit-ing duck breast. There doesn't seem to be any recipe on the internet so I'm guessing maybe it's not a good idea? But since I'm not a fan of the more common preperations - sear it on a pan and finish in the oven, I'm wondering if there is another way to cook it.

Also, how about beef confit? Say, instead of braising short rib in veal stock, would it work if I cooked it in beef fat?

Thanks, in advance.