Desperate times, desperate measures. Have to make do if you live out in the anglo sticks. I'd love to make the real recipe for many things, on the proviso of ingredient availability. At least we can get fresh duck parts here (yeah, even/only in the discount supermarket), even duck fat. Have to wait for a mark down so I can make confit legs or a magret (well, technically not because they're not from gavaged ducks).