I am planning my day and day before of cooking for my multi course meal. Couple of things that I am not sure if they can be cooked or partially cooked before. Any advice would be appreciated.
duck breasts (to be seared, sliced and served over salad with a warm sauce)
- I will be making the dressing and sauce ahead, then rewarming the sauce
- I have never cooked duck breasts before, not sure if I can precook them and finish later?
grilled lamb & chicken kebabs
- will marinate the night before. can I grill them in the AM then just reheat right before in the oven?