Are you making your own confit? If so and done properly, by packing the legs in a crock and covering completely with the rendered fat that they were cooked in whilst hot, they will last for months If bought in a store and opened, I can't begin to recommend, not knowing how they were prepared. I have found that some confit made in the US and sold in stores has been lost in translation from the original pretense of the product.....it is preserved duck legs, hence should last for many months if produced properly. BTW, I think the set fat from confit is the most wonderful substitute for butter on bread.
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