1.   I mix the falling-off-the-bone meat with some cooked peppers, onions and diced potato to make duck hash.

2.   In a large mixing bowl, combine cooked rice and cooked peppers.

3.   The confit gains a bit of mystery with a touch of anise, which is also a wonderful counterpoint to the cooked peppers.

4.   To freeze, wrap the cooked peppers individually in plastic wrap, and put the sauce in a freezer container.