Just a few thoughts.....Chef Joe's recipe is terrific.
There are recipes that will say to use chicken but according to my Grandmother's original recipe it calls for “confit de canard” (duck confit – 2lbs) , lean salt pork, upto a ½ cup of duck fat depending on the size of recipe, Pork shoulder, Ham hocks, Pork skin for flavouring, Toulouse sausages ( Toulouse are used but when I do not have them its Kielbasa, Toulouse are smaller and have wine), the recipe also calls for slices of lamb shoulder,chopped tomatoes, carrots, tomato paste,clove and lots of garlic, thyme, bay leafs, stock, wine, bouquet garni.....and the rest.
I guess over time I have made my own recipe, taken from one and improvised when needed.
Confit “duck legs” are all part of the that tasty dish.
I think one of the great joys of this dish is the crust (made with baguettes), I have never had it any other way so I would not know.
The great thing about making it is the construction , layer after layer. A dish that takes time to make but time to eat .
The ingredients can all be bought off a butcher (except the duck) which makes it not all that expensive but labour intensive. That is why I usually plan in advance.
Since I am speaking about duck confit, I made Michael Ruhlman's today and it was great.Duck Confit: It’s What’s For Lunch | Ruhlman.com
I really enjoy his thoughts on confit.