Duck Confit

Somehow in about two weeks I have to learn how to make duck confit.

Necessity is the mother of invention.

What I have learned so far:

1. Frozen duck is expensive; fresh duck is probably more expensive.
   
   
2. Several local poultry locations in Sacramento may carry duck; the downtown farmer's market may also carry duck meat. Or the Asian markets. Raley's and Wholefoods carry frozen duck.
   
   
3. It takes rendered duck fat to make duck confit. A lot of rendered duck fat; about one pound of fat per cup of rendered fat. Good to know! Rendered duck fat is expensive to buy; about $10 per half-pound. :P Unrendered duck fat runs about $10 for 5 lbs.
   
   
4. I will probably want to have on-hand: metal strainer; candy/deep-fry thermometer; covered baking dish
   
   
5. It will take time to make: (1) 36 hours to salt cure the meat; (2) anywhere from 1.5-7 hours to bake; (3) curing time in the fat; (4) reheating time prior to serving.
   

Looking like too much for me to bite off right now; the rendered duck fat is too much. Maybe a roast duck instead, and reserve the duck fat for another occasion.

UPDATE: This person may have saved the day:

http://www.youtube.com/watch?v=fwpwqtmKcgc
http://www.youtube.com/watch?v=714ifZ-Kgnw

Not traditional by any means (not cured; not poached in rendered duck fat; not cured in fat); but for I bet it approaches the quality of duck confit without quite the cost and ingredient sourcing involved with the rendered duck fat.

UPDATE:

• The Sacramento Farmer's Market sells "Beef, Pork, Chicken, Fish. No duck or lamb."
  
  
• Corti Brothers sells frozen duck for $5/lb. They sell rendered duck fat, 7 ounces for $8.50
  
  
• New American Poultry sells frozen duck legs and breasts for $3/lb. They sell frozen ducks for $2/lb. They do not sell rendered duck fat.