I'm planning a dinner to celebrate my impending kitchen redo. I have a duck in the freezer that I'd like to put to use that night, but I will have six people at the table. Obviously, roasted duck as the main course is out.
My initial idea was a first course: ravioli, served two or three per person in a very rich, super-clarified duck broth studded with tiny balls of carrot, zucchini and turnip.
Then I also thought about taking the easy route and just making a little batch of duck rillettes to pass with the aperitif. A little cliched maybe?