On 11/30/2016 at 9:59 AM, Smithy said:My extended family has essentially abandoned roast turkey and ham in favor of prime rib, with the question of how it should be cooked. One family branch gives it a good salt/herb rub and barbecues it over a hot gas grill; another branch smokes it. Either way we get a good, hot, brown crust on the outside and plenty of rare meat inside, to everyone's groaning delight.
The question came up this year about branching out a bit. The duck posts above have me really jonesing for duck. If I could lay my hands on some I'd be happy to roast it for another night's family feast. How much duck should I acquire - if I can - for, say, 10 people?
The easiest solution to the duck problem is to sautee off some duck breasts (Moulard Duck D'artagnan ) is a good choice. That way everyone gets what they like; feel free as to inquire as to the method I use. You also get tons of duck fat to re-use which is useful.
I myself will be making for the holiday season:
Duck breast as mentioned.
Whole Duck roasted.
Standing rib roast w/ all the trimmings.
I'll need to go on a diet soon.
Ciao.
--edit Smithy of those breasts you'd need about 5 half boned breasts for that many people maybe 3 whole ducks would suffice for 10. In either case that is pretty rich fare. I know my wife & I frequently enjoy a 1/2 duck breast for shabbat between us & actually only eat about 1/2 of it which gives us another meal each later on.
