If so, can duck confit be made with smoked duck? Can you use the breast and other parts, besides the legs? TIA
I suppose you could use smoked duck, but why when the curing process is pretty easy. Hardest part of making the confit is finding the right pan for the oven to hold the fat. No reason why you couldn't use the breast with the same preparation, except you wouldn't have the same luscious crunch that you get from the leg.