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Just followup for anyone who may stumble on this thread. I think one thing that I did not take into consideration was the temperature of each recipe. For example, Ruhlman likes tomkeep the temperTure about 180 degrees and Judy Rogers likes 203-205. The doesn't seem like a huge difference, but...

Like a few others, we have the Unicorn Mills Magnum (actually, three Magnums. One for white pepper that they made specially for us withoutnextra charge--it has a white top and black base, an all-black Magnum for black pepper, and their salt mill). All three have given flawless performance...

Agreed. But I only posted this an hour ago, so let's see what gets posted. The other experiment in my mind is to make batches at one-month intervals for 4-5 months, then taste them after the last batch to compare. Our experience has been that after 1-2 months the confit "seems" to be better...

"I guess you should try the same recipe except cook it for 10-12 hours and see if there is a difference." Were it not for the expense and time, I would do just that, but if someone else has tried it, I am more than willing to listen to the experience. Thanks KK

I have made duck confit a few times, mainly following Judy Rogers Zuni Cafe cookbook recipe as well as Buchon's cookbook and Michael Ruhlman's online post as guides (How To Make Duck Confit <br/>Fall Is Here, Time to Preserve Duck! | Michael Ruhlman). What I have found confusing is that these...