The skin on duck confit is incredibly fragile, soft, and prone to tearing, and it's tricky to crisp it while gently reheating the meat. Reheating duck confit in an oven works pretty well, but it doesn't produce the most evenly browned or crisp skin.

Can you overcook duck confit?

Wild ducks and geese typically need at least 5 hours. Your goals are to gently cook the meat so it is close to falling off the bone and to render out as much fat as you can. You can overcook confit, however. ... The meat is usually still fine, but as it continues to cook, it will become mushy, like stringy baby food.

How do you know when duck confit is done?

Cook until duck is completely tender and meat shows almost no resistance when pierced with a paring knife, and skin has begun to pull away from bottom of the drumstick, 3 1/2 to 4 hours. Remove from oven and cool duck to room temperature in its cooking vessel, removing lid but keeping it submerged in fat.