You're all right, confit is a general French word related to a relatively moist method of preservation (either with respect to fruit or meat), so I guess you can call it fat poaching duck breast if you're not going to cook it all the way and store it for a long time. However, if anybody has a few duck breasts to spare and some duck fat I would love to hear if the method yields good results.
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender |