Expert: Randee - 12/4/2006

Question
Thanks.
I plan to slice both entrees on platters so people will take as many slices of
EACH and choice of sauces, as they wish. But I take it you are saying I need a
full portion of EACH allocated for each guest?

As far as cooking 1/2 way... I can see that with the duck, but as tuna is
virtually done the second it's seared, there really is no 1/2 way, is there?

Is it SAFE to keep them at 200 degrees in an oven for an hour or 2?
and is it going to do much substantial COOKING at 200 degrees? or will it
maintain the 'rareness'?

thanks
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The text above is a follow-up to ...

-----Question-----
I'm planning a party that will be a buffet for about 30 people. For main dishes
I plan on serving seared tuna and seared spice-rubbed duck breast. In both
cases, they need to be served "rare". But in both cases I don't want to have to
be standing there cooking that much food at the last minute. How long ahead
of time can I realistically sear the fish and duck and keep it warm (in a 200
degree oven?) and keep them safely, but WITHOUT cooking them until they
are overdone?
Also how much of each would you allow for 30 guests? Do I allow 4 ounces of
EACH per guest?

thanks
-----Answer-----
I don’t usually suggest serving food that have to be cooked just prior to
serving to large groups.  It takes the fun out of the party.

However, if you heart is set on these dishes, you can mostly cook them, until
they are about ½ way cooked.  Then at the time of  the party you can put
them in a 300 degree oven for about 30 minutes or until the temperature
reaches your desired doneness.

Depending on how you are serving the pieces. You need to have one breast
per person, so you want to make sure you are buying them small.  People will
most likely take both tuna and duck so you should plan to have some of both
for everyone.  People will take a whole breast or piece so you need to make
sure that you have at least one for everyone.


Answer
You do need a full portion of each for each guest.  I suggest though if you are going to cut it into portion size pieces, just make each portion about 2 – 3 oz. and have some extra portions for those that eat more.

While it is Safe, 2 hours even at 200 degrees will significantly dry out your tuna.  The longest you would want to warm it is between 30 – 45 minutes.