Risotto with my very own duck confit! I simply browned the confit leg skin side down to render out some fat. Used that to saute shallots. Added arborio rice. Sauteed for a minute. Added, gradually, morel mushroom stock, water and white wine until tender but chewy. Grated in some Gran Padano cheese and stirred in the cut up duck confit. Add a little salad and voila!
I meant to include the link to making your own confit. I didn't take pictures this time. I should have because it turned out really well and much prettier than last time. But here is the link for making confit.