I'm making my first cassoulet to serve tonight. I ordered duck leg confit to be delivered to put into the cassoulet. It didn't arrive. My husband just brought home duck legs and duck fat. I found a short cut recipe to make the confit. My question is... if I make these beautiful crispy duck legs/thighs, should I serve it on top of the cassoulet and not immerse the confit into the cassoulet?? I need your opinions!