For lunch tomorrow I'm starting with soup then duck confit on salad with poached pears. I figure the soup course will take about 25 minutes - I'm thinking of doing the duck a little earlier in a saute pan (skin side down) then moving it to a warming oven (skin side up) until I am ready to plate it - that means it might be as long as 50 minutes in the oven. OK? Too dry? Just do the whole thing in the oven at higher heat for less time? Suggestions/comments appreciated.