Tin of confit de canard - how the hell do I cook it?

[theotherfossilsister]

We have been given a 1.4 kilo tin of confit due canard (autocorrect keeps trying to change it to confit du canary.) Anyway, I have no idea what to do with it. All the recipes online are for making confit, but it is already made. Any ideas, please? Would love to do it justice and wow folk with it.

Mmmmmm cassoulet...I love this time of year when we start having stews and casseroles again!

Ah! These all sound amazing, thank you. Have gone from having no idea to being spoilt for choice. Roasted sounds good, with potatoes and beans although @managedmis pasta sauce sounds good too, rich, decadent heaven. Mirepoix is French wine, right?

Will update when we cook it, with pictures.

Another vote for cassoulet, good recipe here. I vary it quite a lot depending on what I can find Link

www.tasteofhome.com/article/what-is-mirepoix/

Mirepoix is just celery, onion, carrot.

But a good French (or even not French?) wine wouldn't hurt that sauce!

Ah, thank you @managedmis, think I was getting confused with minervois.