To prepare at home, heat in a hot frying pan or oven (Spoon out the fat as you go. Don’t overheat otherwise meat will toughen.)
The Duck & Goose Confit are heated for 8/10 minutes until the skin is starting to crisp. We do it in a hot frying pan: 3 minutes skin side down, 3 minutes skin side up then 2 minutes skin side down again.
Magret, Saucisses and Pork Confit can be eaten hot or cold but are best used cold, sliced or shredded and stirred into pasta etc.
The Saucisses (3 mins?) & Pork (6 mins?) need less time than the duck confit. Use the Saucisses as they are or chopped in pasta, risotto, salad etc.
The Pork Confit can be sliced or shred & prepare as per Saucisses above. GREAT with Ratatouille.