To Cook Duck Confit

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.

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