Update (from Nicholas): Here was the menu:
Seared Wild Duck Breast - I brined and seared them according to this recipe (with about an extra 30-45 seconds a side) and served them with a fresh orange juice and Grand Marnier reduction - the sauce was totally unnecessary.
Potato and Apple Gratin (used half Emmental and half Gruyere, skipped the Parmesan, I think they are better baked in a wide, short cast-iron casserole (like this) rather than a tall souffle-type casserole)
White & Wild Rice with Toasted Pine Nuts
Balsamic Glazed Carrots (used this recipe as a guide)
Slow Cooker Turnip Greens