Mmmm.. I love duck confit. the only one i've had in philly was at Parc, though. Overall - good, but not great. It wasn't the duck so much as the entire plate; there was some sort of lentil salad that made the plate too salty.
thats the best way. a nice salt cure with good spices and good herbs. fat from SAME animal. and preserved for months to let the flavors know eachother. you can tell the confit that was made that morning vs a well thought out confit