Yet to try it, but I love duck. But there's three factors wrong with it. 1. Just like chicken, duck is most economically purchased whole, 2. I'm a single man cooking for himself 99% of the time, and 3. Duck doesn't stay fresh very long. So preserving it seems necessary. I've enough education under my belt to be very aware of the dangers of botulism, but confit and preserving is a subject yet to be covered in my culinary classes or my work experience. So question is, how is confit done safely? Considering attempting a home made saurkraut for the occasion too.