Timing on prep for decorative fruit

Hey Volpe!

The channeled orange slices - lay them out and put parchment between the layer -and on the top final layer too. Then wrap tight with saran. By doing it this way - the oranges won't stick together nor dry out. They will still look sexy if you do them the day before.

The orange roses should hold up nicely too if you keep them shoulder to shoulder in your insert and mist them with a loose simple syrup and cover tightly with saran again- add that extra touch and toss some seasonal flavor n the simple syrup like star anise and cloves or a flavor component that you are using with your duck -like rosemary or what ever other fresh herb you're using. Just to give that extra dimension of smell. I find misting lightly with simple syrup opposed to water actually keeps them fresh looking for next day service -water is absorbed by the peels too quickly and your garnish starts to dry out next day. Test it out first though - you don't want to leave it to chance and every bodies fridge condition vary with moisture content.

As far as Apples and Pears go -if you have access to a slicer - you could always slice them out super thin and dry them -they add a lovely festive flare and matched up with fresh cranberries - a nice pop of color to your festive theme -all flavor profiles that compliment the duck nicely and the season.

You said it though -always test your executions out before the big day -Lord knows we can all stand to remember that!!