1) Take out pieces of confit from the container and peel off as much flesh as possible. Chop the flesh in small pieces.
2) Take a frying pan and heat 4 tbsp of duck fat. Stir in garlic and mushrooms and saute for about 2-3 minutes.
3) Add duck pieces and heat thoroughly.
4) Spread over freshly cooked pasta and toss well. Grind pepper over it, garnish with cheese and serve at once.