[Mamzelle]

There's an outfit out of Miami that will ship duck fat, but they use dry ice and it is very expensive. I have one recipe that suggests making your first confit with pork lard, then saving that fat in the freezer because it'll be mixed with duck fat from the first few ducks you cook.

Making confit is like pot roasting the duck completely covered in fat rather than water. That has to be good. Then you drain off the fat, pull the meat off the bones and make cassoulet.

[Artemis Webb]

I'm just shooting from the hip here but lard has such a strong and distinct taste I can't imagine your confit would not taste like it was cooked in lard for a very long time. That's just my uneducated guess. :(