I've got some leftover baked duck and I'd like to try to make congee. Preferably I'd like the congee to cook for 24 hours, in my slow cooker which is controlled by a PID temperature controller from Auber Instruments. Right now the cooker is set for 130F. Should I raise or lower it? Here's my thoughts about the congee: 4 cups duck stock 4 cups water 1 cup white rice, washed 2 sticks lemograss An hour or two before serving, add: 1+ cups duck meat 1/2 - 1 cup dried mushrooms which have soaked for 20 minutes 1 Tblsp light soy sauce Thoughts?