I would not think that the flavour would be a problem.
Any kind of cooking drives moisture out from the meat - the higher the temperature the more this happens. It doesn't matter if it's boiled, braised, steamed, baked, fried or fricasseed. All methods can produce dry meat - with the exception being cooking at very low temps in a vaccum (sous vide).
Confiting works best on things that (a) have a lot of connective tissue and/or that have had to 'do work' when the animal was alive (so things like legs, necks, jaw muscles or cheeks) or (b) have some fat content (e.g. pork belly...yummm...confit pork belly is so good....). Any kind of duck leg/wing is going to fit "(a)" but as to whether Muscovy is too lean - I just don't know about that or how important that is. I have never cooked or eaten a Muscovy, only duck you buy from the shops. I still think it'd be worth a try
If I ever end up with a skinless duck I'll give it a whirl.
Confit is not the same as frying, it is more like braising. The frying at the end is only a minute a side to colour it.
You can salt the duck for a few hours before hand too - I cut up lots of thyme and mix it with lots of good quality salt (Murray river salt) and cover the duck with it. Any longer than that and I find it too salty. You don't have to salt it though (salting removes moisture).