Confit of boned duck with a duck gizzard + curly endive salad

This dish needs to be made a few days in advance for the flavours to develop. The French traditionally store a confit under fat to preserve it, and it is considered to improve with age. A classic confit of duck should taste salty and garlicky. Remember, when dealing with fat, one should always beware of fire. One wonderful cook and dear friend once burned down a commercial kitchen cooking confit of duck. If boning and rolling ducks seems too fiddly, use 6 large duck legs instead of 3 whole