On Mon, 26 Jun 2006 15:19:41 -0700, sf >
wrote:

>You don't honestly think that the confit served up in restaurants is
>more than a day old, do you?

In the US I don't know, but in France yes, sure, it's much more cost
effective that way. And no, it doesn't keep a month, it keeps *years*.
And not refrigerated either, as long as it has been properly canned.
Every single French supermarket carries duck confit, canned, in the
non-refrigerated "canned goods" section.

Nathalie in Switzerland