Duck Confit

Yield:	1 servings
Categories:

3		5 pound whole ducks; (use Moulard ducks,
		(5 to 6)
		; if possible)
1	tb	Coarse sea salt
2	tb	Mixed Spices*; About
1/2	tb	Saltpeter; (potassium nitrate),
		; available at some
		; specialty stores or
		; order from a
		; pharmacy
1/2	tb	Black pepper
6		Branches rosemary or thyme
2	c	Dry white wine
1 1/2	c	Water
1	lg	Can rendered duck or goose fat; (about 16 ounces)
		Sauteed Garlic Potatoes