How do I prepare the duck confit?
As its name indicates, duck confit is already fully cooked (confit means that it has been slowly cooked, and then preserved, in its own fat). All you need to do is to heat it, either on the stovetop or in the oven. If you plan on eating the skin, it is best when it is crispy and golden. The advantage of cooking the duck on the stovetop is that you can better control the brownness and crispiness of the skin; the disadvantage is that because the duck is extremely fragile, it may fall apart as you turn it. The advantage of the oven is aesthetic: because you can heat it through without turning, it will remain intact. In addition, duck cooked in the oven seems to remain moister. But in our experience, duck cooked in the oven is never as crispy as that cooked on the stovetop. Extracting the duck from the can may be a little messy, because it is packed in its own fat. Begin by removing each leg/thigh from the can, either with a pair of tongs or with your bare hands. Try to shake or scrape off
