Old Leftovers

I love confit. I'm going to write a book called The Confit Cure. I don't know what it cures, but it must be lots. I slow-cooked some duck legs last month, then shredded the meat. What I didn't eat right away I put in a small ceramic container, poured fat on the top, and put it in the fridge with the thought to eat it soon enough, but forgot about it. Finally ate it nearly four weeks later, and it was wonderful.