Duck confit storage in Kitchen Consumer Posted April 22, 2014 I made some duck confit last week using Thomas Keller's recipe. It was awesome. Now I have four legs left that need to be stored properly. I would hate for it to spoil and get sick from it. I was thinking of a Tupperware for each one, but I do not have enough fat to cover them all. I am thinking about vacuum packing each leg with a generous amount of oil. Is this the best route? Should I keep them in the fridge, or in the freezer? For how long?Thanks!!