As you can tell from such a question, I have no culinary education. I've enjoyed duck confit in restaurants but would have to mail order the duck where I am (Buffalo, NY) and the budget won't allow it right now. Is it that chicken is simply too mild to benefit from being cooked slowly in its own rendered fat? As such, the effect hardly worth the effort? Or is it something else? I'm just curious, so if one of the learned among you would scratch my itch I'd appreciate it.