Time for Duck Confit?

Ruhlman says it is. It's certainly been a bit cooler these last couple weeks in New England...  but I think I'm going to hold on to summer a bit longer, and hold off on the duck preserving a few more weeks. What may appeal to some in his guidelines is that he doesn't demand that you use duck fat... apparently going for olive oil in his own preparations... so if you've been wanting to make it but not sure what you're going to do with the giant tub of duck fat after, then this might be a good option. I'm also intrigued at how low he recommends keeping the oven (180 degrees F).