So I’m making duck confit and I roasted the remaining duck carcass (minus breasts and legs), rendered my fat, made a nice jiggly duck stock - there were duck feet thrown in there too etc.

And now I’m making confit of 4 duck legs. But there wasn’t really enough fat to fully cover the duck legs.

I’ve made duck confit several times before and what I usually do to mitigate the fact that I am not a Rockefeller and don’t have enough duck fat is I confit in like a 50/50 of duck fat and duck stock. So far it’s worked pretty well and I can’t really tell too much of a difference? Is there a reason I shouldn’t be doing this? Is it truly superior to use 100% duck fat? I know it might affect long term storage but, aside from that, is there a reason I shouldn’t do this? Am I going to French Hell?

P.S. I’m using Thomas Keller’s Bouchon recipe so it’s in a 190F over for 10 hours.