I have made duck confit a few times, mainly following Judy Rogers Zuni Cafe cookbook recipe as well as Buchon's cookbook and Michael Ruhlman's online post as guides (ruhlman.com/2010/09/how-to-make-duck-confit-fall-is-here-time-to-preserve-duck/)... What I have found confusing is that these sources are very diverse on the time---Judy says 1 1/2 - 2 hours (at 200 degrees) and Ruhlman, Emeril, Thomas Keller all fall on the side of 12 hours (same temp). Using Judy Rogers shorter time, and using a tip from somewhere online about checking with a bamboo skewer (when it can be inserted without resistance, the duck is finished), I have made a very satisfactory product. On the other hand, if cooking for a much longer time results in even more wonderful results (and doesn't result in a product that falls apart when trying to crisp it after a few months in the fridge), I would be delighted to do that. I just don't want to re-invent the wheel if there is no reason... So if anyone has already done the comparison, I would be grateful to hear the verdict... I find it very curious that there is such a disparity in the cooking times amongst such talented chefs... Here are the citations: Buchon, page 135. Place an oven thermometer in the center of the oven and preheat the oven to 190degrees F......and cook for 10 hours. Michael Ruhlman (see URL in original post): ...put them in a 180 degree oven for 10 to 12 hours. Emeril (http://www.foodnetwork.com/recipes/em... ...Preheat the oven to 200 degrees F.... Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone. Judy Rodgers, Zuni Cafe Cookbook, p432: ...I try to hold the fat at 200-205 degrees F..... In general, allow between 1 1/2 - 2 hours for 12 oz duck legs,....checking every 10 minutes after the first hour... Thanks, Ken K