Thanks for the advice! I probably need to find a source for lard if I'm going to try this. Can I just buy lard in a ordinary supermarket? I must admit I've never really looked. The reason bacon fat sprang into my head was because I tend to always have a bunch on hand What is the real different between confit and rilletes? I had the idea in my head that rilletes was confit, shredded and with some more fat mixed in to make more of a paste texture. Anyhoo- I *DO* have a quart or so of duck fat in the fridge right now from a chef friend- I'm just treating that like gold since I don't know when I'll be able to get more. The plan is to make some duck confit but I've just been scheming coming up with other ideas. Does anyone have experience with confit other than poultry? Foie gras confit sounds damn good but a little out of my range as of yet...
