Anonymous Modernist 602

I have no affiliation with the site but see that ModernistPantry.com is stocking 50g bags of activa (all formulations). I've received some free samples from Ajinmoto, but haven't used activa since cooking through them because it's only available in 1KG bags. And once opened, it goes bad fast. I've written Ajinmoto many times encouraging them to sell the 100g sample bags they *give* away, to no avail. ModernistPantry says they repackage the 1KG bags in an oxygen-free environment, bag it in material similar to the Ajinmoto 1KG bags and include an oxygen absorber. They say shelf life won't be affected by the repackaging--they recommend storing at room temperature until opened, and then in the freezer (like the Ajinmoto bags). I have no idea if the repackaging will compromise quality, but I'm very excited to try. What shall we glue first?

I tried Ultra Tex 3 and it did not work particularly well. Was very nice at low temperature, but when I heated to higher temperature for service, sauce thinned dramatically. Also (unrelated to thickeners), the recipe calls for way too much sage, IMO. Sage overwhelmed the sauce. National Starch Company sent a free sample of Ultra-Sperse, and I look forward to trying that. Terra Spice also sells Ultra-Sperse, fyi.

Preparing for thanksgiving, I see that MC's gravy recipe relies on Ultra Sperse. I don't have that (and am having difficulty locating), but I do have Ultra Tex 3. Anyone know the difference between these products? Is Ultra-Tex and acceptable substitute?

Sale on ducks at Whole Foods led to a duck-buying binge. I've cured and confited duck legs according to the recipe on 3:178 (Duck leg confit with pommes sarladaises). My question: how long will these legs store under refrigeration in their vacuum bags (I assume I should keep them in the cooking bags for optimal storage)? Given that confit is largely a preserving process, I think I should have a pretty long shelf life. Thoughts?