Prep Schedule

Day Before:

Research recipes for Sweet Potato Soup, Salad dressing, duck spice seasoning, and butternut squash risotto

Print out recipes

Make list of ingredients needed in all preparations

Divide list between different stores

Call Dad to go buy duck breasts from Restaurant Depot

Make and finalize shopping lists

Put out whole duck to defrost

Day of:

Make shopping trip to Wal-Mart

Wash, cut, and trim vegetables for most of dinner preparations: vegetable for stock, soup, and risotto

Rinse whole duck and remove gizzards and liver (put aside to use another day)

Fabricate whole duck into 6 pieces. 

Place carcass and drum/thigh meat into a stock pot with the mirepoix. Don't forget to skim foam on top of stock every 30 minutes

While stock is simmering, go to Whole Foods to purchase other ingredients.

Sort everything out into groups by recipe. 

Preheat oven to 350

Measure out dry and wet ingredients for tart shell.

Bake tart shell.

Make filing for tart

Slice apples and figs for tart

Take out tart from oven to cool.

Assemble tart and set aside in fridge to bake that night.

Measure out ingredients for salad dressing. 

Make salad dressing and set aside in bottle in the fridge.

Dry off and score the duck breasts.

Measure ingredients for dry spice seasoning.

Dry duck breasts with paper towel, and season on both sides.

Set aside in fridge