Duck confit may seem decadent, but the process doesn’t leave the meat fattier than it began. You’re going to have mere slivers of the meat, and you’re not going to drink the fat.
I won’t be serving an entire duck leg or wing for each person. The pieces will be deboned, and the meat will be used as an accent…almost as a seasoning to the dishes it’s used in. I truly do get 10 or more dishes from the two legs and wings of an 11lb duck.
Mind you, it was a very happy, exceptionally lean, free-range duck, from neighbours at Legacy Farm. There was little waste on this bird .
Because the duck used was truly free range, it was almost entirely without fat. Even after rendering the skin from the breasts, which was used for another purpose, there was only a small amount of fat, and there was none at all clinging to the bird.
With no duck fat for sale locally, butter was the only solution. It proved to be a delicious problem.