Cookbook talk:Duck Confit

I just looked this recipe up for someone and tried to explain it. She was confused, and when we talked about it, I think she has a good point. I didn't edit the page, because I know sometimes recipes have unexpected reasons for things, but I just don't get this one:

Why do we lay the duck out on a "platter," sandwich it with the spices, then put the reserved fat on the bottom of a different (glass or plastic) dish, and then "top" the fat with the sandwiched duck?

I suspect this would be more clear if we 1 - put the "place the reserved fat" step first, then 2 - built the "sandwiched" duck meat and spices on top of it

Or, am I missing something? If so, how could that be made more clear?