In order to have confit that is hot, crisp and juicy, a traditional Toulouse way of cooking it is to steam the confit in the top of a couscoussier (a steamer would do as well) for 10 minutes. This heats it through, keeps it tender and succulent and removes the excess fat. The confit can then be cooked in some of its own fat in a frying-pan until crisp and golden on the outside.
A second way is to heat the oven to 220°C. Place the pieces of confit in a heavy iron pan, fat side up and roast, uncovered, for 20 minutes, turning them over once. Take care when you turn the pieces as they are inclined to stick.
A third way is simply to fry it, skin side first, in its own fat (no need to add any more) until deep brown, then turn the pieces carefully and fry the second side. In all cases, keep the fat for frying potatoes later.
Serve it with pommes paillasson or with green or brown lentils.