Actually -- it was dinner club and there were 10 of us in all. I made three types of duck and everyone else brought some sort of spread, side dish, and of course lots of wine!
To start I prepared a Red Curry Duck & Wonton Napolean. This is a great summer time starter with mango, pineapple, and red bell pepper -- but with a real kick from the Thai red curry paste.
To accompany the yummy gorgonzola mashed potatoes that M brought, I sliced up the roasted duck breasts I prepared with coridander seeds and agave nectar (taken from another recipe). You can prepare these at least 6 hours a head of time (cooked slightly rare and then storing at room temperature) and then just pop them back in the oven to re-heat before serving. I will definitely use this method for roasting again.
And finally, I finished off with Duck Ravioli with Crimini Cream Sauce. This was the most labor intensive dish I made but it really wasn't bad at all. Once you get the hang of stuffing and shaping your ravioli, you get into a groove and before you know it, you've got at least 40 ravioli ready to go! Hint: don't bother with making the dough -- wonton wrappers are such a cinch.
L brought some of the best orzo salad I've had (lots of fresh dill). K was a traveling cheesemonger with his board, knife, spreader and concord grapes -- so sophisticated! A brought creme fraiche with salmon -- creme fraiche with anything works for me. A made her classic toss salad with hearts of palm. And P brought a tangy green bean salad.
One of my favorites wines of the evening was brought by L and while I have no idea how to pronounce it I'll be on the hunt for it this week! Hugues Beaulieu Coteaux du Languedoc Picpoul de Pinet
