Duck Confit

So the  Plum Creek farmer is also a great salesman!  I came home with a bag of duck legs this morning and now have to figure out what to do with them.  My plan is to make a confit and use the meat for salad for lunch all week.  I combined the Epicurious duck confit recipe with an Emerill recipe.  I crushed  4 cloves of garlic and a pinch of salt together to make a paste, added 1/4 of salt and some fresh thyme and am now marinating the trimmed duck legs and the reserved fat in a ziplock bag.  (Mostly from Epicurious).  Tomorrow I will cook the legs slowly in 4 cups of olive oil & the reserved fat (because I don't have 4 cups of duck fat on hand!)  Emerill solved that problem for me, with the olive oil solution.  We'll see how it turns out.  It actually sounds pretty easy and the 4 duck legs were $9 which is the same as a take out chicken ceasar salad - so if that, some goat cheese, cranberries and $4 worth of Oasis Farms lettuce makes lunch for a week, I'll be way ahead and very well fed!