Concerning Confit
I have a several confit receipes but the one I usually I learned from a French lady years ago. It takes a few days but is worth it and it's a bit long to place here. There are many great confit receipes online and in cookbooks.
Some general information.The best way to get duck fat is to buy a least two whole ducks, preferable Moulard or Muscovy. The ducks in the grocery store have lots of fat but not as much meet.
Cut up the duck as follows: debone the breasts, take off the legs and thighs, remove the wishbone and the wings. Save the breasts for a separate meal. (If you buy three ducks, you'll have 6 duck breasts, enough to serve a great meal at a dinner).
Roast the carcass, wings, add water and make stock. Cool the stock and degrease. You'll have quite a bit of duck fat this way. You also use all of the duck and get your money's worth. You can also render all the fat and skin in a bit of water to melt the fat if you don't want to make stock.
Use the legs and thighs for your confit. I make mine in a crockpot and it works really well for the home cook as I can cook it really slowly.