To make proper duck confit, you need to marinate or brine for 24 to 48 hours. After that, slow cook the duck in fat for 2 to 4 hours. The question then becomes, “what are you going to do with all that extra duck fat?” Save yourself a ton of work and time by letting us do all the work. We sell pre made duck confit in vacuum pack bags so all you need to do is heat and serve. No one needs to know you didn’t spend two days making confit. Of course if you want to try your hand at making your own duck confit you can buy our rendered duck fat in Vancouver.