I'm having a party for 10 people or so, and I have this idea for a dish, but not yet sure of it's execution. I want to make, for the first course, some sort of slow cooked duck leg to serve over frisee lettuce or baby greens. I want the cooking to yield some sort of sauce, so that the greens will not require any vinaigrette, or at least, very little. I have thought about two recipes- one using either cassis or armagnac, which I dismissed as to sweet sounding for a salad, and one with olives, which seemed to wintry. I want the effect to be of a succulent morsel on top of refreshing greens. The second course will be a carmelized onion and multi-cheese lasagna (I know, reversing courses, but it's the way I have it in my head), and dessert will probably be some sort of fruit compote or crumble with cream or ice cream and some homemade chocolate chip cookies.
Another idea I have is to use the barbecue for the duck- is this possible, maybe if the legs are pre-steamed? I've never heard of it, but maybe such a thing can be done.
Any suggestions? Thanks.