I figure 240 rounds of 30.06 ought to do it.

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Boomers...
Emirite?

You don’t need to weigh it down , you need to cover it in enough goose/duck fat and slowly cook

Opps!  i could see it on my screen but I guess the address I put in doesn't translate to the forum.  Sorry.  

The weight, btw, was applied to the duck parts for two days while the spices that they were rubbed in on penetrated and the water was squeezed out.  Then the parts were cooked in duck fat for about 2 hours at 200 degrees.  When they were fully cooked, you move them to a container, pour the duck fat on them and then let it harden.  The duck will keep in your fridge for a very long time.  We pick it out from time to time to add to our meals.

BTW 240 rounds of 30.06 weighs 9+ pounds.

Its because you were (for what ever reason) trying to link to a picture from, likely, a Gmail email message.

06 is a heavy sum bitch!