I am cooking duck for Christmas dinner for the first time EVER! I have order 2 Elena (sp?) ducks, and the butcher is salting them (which she said is similar to dry-brining them). She recommended this variety for taste.
I'm going to ask her how to cook them, but I would like Chowhounders suggestions as well. I tend to like a good bit of herbs in fowl. I am having brussels sprouts with bacon and walnuts, a potato/tomato/mushroom/cheese gratin, spoonbread, and eggplant souffle as well. Perhaps a green salad too.
Any accompaniments suggested for the duck?