I’m getting to make Sam Sifton’s cassoulet recipe which includes duck confit. I managed to fail some reading comprehension and simmered the duck in duck fat on the stove for 20 minutes or so before realizing it was to go in the oven. Oil temp was about 210 when I checked it. I did about an hour and a half in the oven, internal duck temp was about 200. Not super tender, crispy skin.
Just wondering if I should run off and get some chicken to save the dish or if this will be ok
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