Duck confit gnocchi

[peridoxical]

Back in April or May I went to an underground farmer's market here and San Francisco. Out of the many delicious treats I sampled was a chef who had made duck confit gnocchi. This was, literally, the best food I have ever put in my mouth. Holy cow. He ran out just as we got to the front of the line, so I was able to chat with him a bit about how he had made it. I remember he told me he had roughly half the amount of confit to potatoes, (25 lbs to 50 lbs) and he had used pureed duck meat instead of the egg in the gnocchi.

I made Smitten Kitchen's gnocchi recipe this weekend with much success, and now I want to try this. The problem is that I have no idea even where to start.

So: 1) what's your favorite duck confit recipe? I'm in San Francisco, which has a lovely and vibrant Chinatown, so I'm fairly sure I can get anything I need.
2) What measurements would you guys suggest for the duck puree to replace the egg? I do remember the chef told me that the dough was really unstable.
3) Any other suggestions? I'm going to be making this for friends who love my cooking regardless of the success, and they know this is a grand experiment, so they won't be expecting the orgasm in my mouth I experienced at the farmer's market, but I still want to make this delicious.

Thanks!!