taking a break in the kitchen

I'm cooking a birthday dinner for a friend of my wife and her family. I think I'm feeding six. The menu has gotten a bit out of hand! We're not keeping the left-overs! Well, maybe a little....

Greek salad
sous vide and pan-seared duck breasts with sweet-sour berry compote
slow baked duck leg quarters with herbs and crispy skin
marinated chicken breast skewers with spicy peanut sate sauce
baked sweet potatoes and apples
green beans
broccolini with sauteed garlic and slivered almonds
dinner rolls
pumpkin pie (the birthday lady is bringing the pie)

I used every scrap of the duck carcasses-- got six quarts of roast bone and veggie both, three cups of rendered duck fat, and a bowl full of crispy skin cracklin's to snack on. They make great croutons, too!