I used to make a whole toast duck for Passover, before a kosher duck started costing $50. (And that was many years ago!)
I found it a project in itself, because I was constantly having to siphon off the fat from the interior.
Now I just go to a Chinese restaurant if I want duck. 
Which is why I just do D’Artagnan’s duck breasts. Gives me 2 meals, sometimes 3 if they’re XL, and I’m good for awhile. Duck is a richer meat, and my gut is tolerating red meat less and less as I get older. So it’s a special treat I have maybe 4x a year. I’ve got enough in my freezer to last me awhile. 
wow. well digressing from the “traditional” type menus is a virtually unlimited excursion.
one thing I’ve turned to . . . the deli counter has turkey (&chicken) for slicing…
there’s no rule against asking for a thicker slice.
this came about from our Cobb salad affection - buy a thick slice of ham and also turkey, then hand slice those to julienne for the Cobb salad. do the same for cheese julienne . . .
for the 'holiday" DW “demands” a traditional menu - so when it’s just us two geezers, I get 2 thick slices of turkey-from-the-deli vs a turkey breast/whole turkey.
smothered with gravy . . . nobody will notice any difference . . .
They serve kosher duck at Chinese restaurants?
When I was on my own for a holiday once (pandemic times), I decided on Peking-ish duck breast for my festive meal. I made two kinds of wraps (really thin painted and slightly thicker rolled out), sauces, and sides. The duck breast was rubbed with 5 spice and seared to crisp. Highly recommend! Also a festive cocktail on the side.
Another low-effort but high outcome meal is a Porchetta-seasoned pork chop (or country ribs or butt steak or chunk of belly). Porchetta-ish large cubes turned out fantastic without the whole rolling situation.
You can also skew Asian on the pork using Momofuku-style Bo Ssam as inspiration – similar to the duck situation in terms of sauces & sides.
Aside from those, a small lamb roast or half rack would be great and also easy. If there’s a TJs near you, they have 4 chop rack portions at the moment, perfect for 1 with some leftovers.
Maybe at some of the Glatt Kosher Chinese restaurants, but a regular Chinese restaurant won’t be serving kosher duck.
One of my friends who has kept Kosher her whole life has never tried duck or goose, mostly because the kosher duck and kosher goose have been prohibitively expensive.
Pizza and ice cream.
Hainanese chicken rice from the Woks of Life recipe. We’re having it for Christmas this year.
We were part of that non-insubstantial group that kept kosher at home, but not when eating outside the home. Yes, it makes no sense. (An Orthodox Jewish friend said, “Well, your house will go to heaven.”)
Lobster, a feast of lobster. Bisque, Benedict, a roll, with pasta in a cream sauce, how ever many ways I could make it. 
Another idea would be a snacky meal of shrimp cocktail, gravlax (dead-easy to make, but you need a sharp knife if you like the paper-thin slices, which I do 
), escargots, or a few seared scallops. Lobster salad, ceviche, lobster rolls…
Some fancy cheeses or charcuterie, good bread.
I have been enjoying ordering various takes on Hainanese chicken at one Singaporean resto and one Thai resto in Toronto lately.
This is how my friends’ parents do it, too.
The mom is a little more flexible than the dad when it comes to dining out. They keep kosher at home. She sticks to foods that could be kosher (she doesn’t eat cheeseburgers, but would order salmon or chicken at a resto that serves cheeseburgers), while not technically kosher due to possible cross- contamination in the kitchen, issues with the dishes and cutlery, shared ovens and kitchenware, when dining out. Not sure if she eats crustaceans and other inherently treyf food or not, but she would eat at a Chinese restaurant serving them.
I know another couple that keeps kosher at home, and the wife enjoys everything treyf, especially lobster, when dining out, whereas the husband sticks to kosher food all the time. Whatever works.
Last year for Christmas on my own, I picked an ingredient I wanted to use and planned a few days of meals around that ingredient, rather than one specific blowout meal. So, octopus tentacles turned into:
Find an ingredient you want to work with and have fun with it!
Grilled cheese and duck confit has definite promise
Wow-ZAH! I’d have gladly joined you for that octopus marathon 
I am so glad I put this question here - this is the creative thinking I was hoping for. (The references to Depeche Mode did not go amiss.)
Let us know what you decide to do!
When we were on our own for Thanksgiving during the pandemic, we had Dungeness crab, iceberg wedge with blue cheese, and Robuchon potatoes. (I think there were some winter vegetables in there also.)
