Anyone ever made Marcella Hazan's roast duck? I have, many times - in our house we call it blow-dried duck. But I've never attempted to make it for NINE people, at once! How many ducks would you make - three? And what about sides - any interesting ideas? It is quite rich, but I think someone else at the party is bringing a salad course.
Love the recipe. Have made it at least annually since buying her second book, More Classic Italian Cooking, back in 1979. A certifiably great pairing with a bottle of Chianti Riserva.
Three ducks sounds about right, though that also depends on factors like the size of the birds and the accompaniments.
One of the things dropped when the Classic Italian Cookbook and More Classic Italian Cooking were conflated into The Essentials of Classic Italian Cooking was the menu suggestions at the end of each recipe. For *anatra arrosto* they are: spaghetti with black truffles, lasagne with mushrooms and ham, or yellow and green broad noodles with sweet peppers and sausage as a first course; and sautéed asparagus and mushrooms, braised leeks with Parmesan, or sautéed zucchini with onions as an accompaniment.