Either cook it slowly in something sweet (dr pepper, ginger ale, job and soy sauce) or grill it rare. You could also put them snugly in a pot, add enough duck fat/butter/lard/etc to cover, and cook at around 200 degrees for a few hours. Shred that, quick hit on a griddle or hot pan just to crisp it up and off you go for tacos, omelets, etc. it's confit, and it works really really well for stuff like that and keeps for a few weeks if you leave it in the cooking fat in the fridge.