Duck Confit pt. 3

7 hours later, the confit is done. You know, it just occurred to me that some confused readers might not know that "confit" is a French term. So, you don't say "con-fit." Rather, "con-fee."

So, duck legs fished out of the pot and into a tupperware container. Poured the fat over the legs.
Notice the two layers:
The top layer is the actual fat. The bottom, darker layer is...i dunno how to describe it...it's like duck juice...all the juice that the duck exuded during the cooking process. I LOVE eating that stuff. It's like meat gelatin. Yummy!