@Archibald:
And how exactly does canning duck make it taste better? Yeah I know I'm being ignorant, but I'm from the Midwest and things from Europe startle and confuse me.
It's not the canning in itself, it's the cooking process. I'll just quote wikipedia:
Duck confit (French: confit de canard) is a French dish made with duck legs. While it is made across France, it is seen as a specialty of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salting (with garlic and spices) a piece of meat (generally goose, duck, or pork) and then cooking it under its own fat. The meat is placed in a crock or pot, covered and poached for 90 minutes in its own fat at a temperature around 250 degrees Fahrenheit/120 degrees Celsius.[1] The cooking fat acts as both a seal and preservative and results in a very rich taste. Confit can be refrigerated up to 6 months.
Confit is also sold in cans, which can be kept for several years.
And not to be completely off topic, Zoro's antics in the last chapter made him shoot up the ranks of anime/manga badasses to me. I often thought his badass moments felt pretty forced and shallow, like Sanji's, but this one was truly awesome.