[boar_d_laze]

Confit is a tradition that has as much to do with preservation as slow cooking in animal fat. You can absolutely make a confit with duck breast, beef or just about anything. Whether or not there are better uses for a particular piece of meat is a different question, and one you're best suited to answer. In other words, try it and let us know.

I disagree with blueicus only to the extent that since confit includes some preservation as part of the flavor building process, I'm not sure I would call meat slow cooket in fat confit unless it had been cooled, congealed, sealed and held for at least an intermediate period. The distinction is purely linguistic, otherwise I agree entirely with the substance.

Hope this helps,
BDL