How long should confit duck legs store?

[Anonymous Modernist 602]

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?

[Anonymous Modernist 310]

I haven't tried the MC duck confit yet. But in my case when I do a duck leg binge I take the bags and put them dirrectly in the freezer where I can keep them for months with no changes in taste/texture.

[Anonymous Modernist 10]

If you have cured, fully vacuum-sealed, and cooked the duck to the proper time & temperature, it should be fully pasteurized. So, in principle, it should keep for a couple of months.

In our confit, it is especially important that it is properly vacuum-sealed. Usually, when confit is cooked in fat, the fat is what prevents the air from getting into the meat, but with our method, it is the vacuum seal that does this.