I dont know if ModernistCuisine-like studies have been done
determining flavor retention in meat , starting w raw , or starting w cooked .
generally there is flavor left on the meat , no matter how hard you try to wipe it off .,
unless you wash it off . but why do that with something cooked ?
generally speaking , you remove a spice mixture or marinate before cooking
to avoid burning the mixtures. Why not add those flavors as a sauce ?
and reheat the duck in that sauce , and spoon it over the duck on your place.
generally speaking a confit you remove some of the fat w the jus so that the duck browns
in a hot pan , vs simmers/steams if the duck is still wet.
Id brown the duck in the usual way , then add those flavors as a sauce.
