Regarding quick lazy duck confits. I have made a lot of duck legs properly salted overnight, but recently got lazy and am doing exclusively the 3 minutes version: add salt, pepper, herbs to the fresh leg in a bag, seal and sent it into SV. It comes out really good; in fact, my wife is convinced that we never had a better duck leg at any restaurant. As for me,I think there is difference between the proper and lazy versions, but i am not 100% sure. Even if it exists, the difference is too small to overcome my laziness. What do you think? Does all the long-term salting make any difference?