www.sausagemaking.org

Hi. I bought some duck breasts a couple of months ago and had too many for what I needed, so decided to confit the one I had left over using the recipe from Hugh Fearnley-Whittingstall's Meat book. It was only the other day I suddenly realised that I've only ever seen recipes (including HFW's) using legs. I have two questions 1. Is this only because that's how it's always been?
2. The breast was cooked to three hours at the temperature specified and then obviously sealed with fat before refrigerating. As the breast is obviously thicker than a leg, will it have been cooked enough prior to preserving?

Thanks in advance.

Ive only ever done legs but I imagine breast will work,just less flavours of the bone and the breaking down of connective tissues.

Thanks!