I partially made a slow cooked duck last night. Cooked for four hours at 275. I put it in the fridge and plan to finish it tonight for an hour at 375. It looked and smelled amazing so far!
I just want to make sure that this was a safe way to cook it. There are a few recipes like this, but they called for cooking the duck all the way through in one shot, not refrigerating it overnight. I get a little paranoid about food safety!