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Planning around the star... Duck Confit

s
smtucker Feb 24, 2007 01:27 PM

I love duck confit in a cassoulet, but husband isn't a big legume eater. Without beans, what menu would you create around a confit? Confit is cooking now, and want to serve tomorrow. Thanks!

  1. QueenB Feb 24, 2007 01:48 PM

    Chunk up red skinned potatoes (or cut fingerling potatoes in half), Cook in a saute pan with garlic and a couple tablespoons of your duck fat until crispy on the outside and tender in the middle.
    Serve a simple spinach salad with a light vinaigrette as well.

    1. Regan B Feb 24, 2007 09:08 PM

      I used to make a delicious "Crispy Duck Confit Salad" at a restaurant I worked at. It was REALLY good, consisting of baby salad greens, citrus supremes (sectioned without the membranes), toasted sliced almonds, and blanched haricots verts. There might have been some red onion in there too. I would shred the duck confit, then saute it until crispy in a very hot pan (you shouldn't even need any oil in the pan, but if you do use some, drain the confit when you take it out of the pan in a colander or sieve for a few seconds.) The dressing was made with white miso, fresh orange juice, rice wine vinegar, mirin, a little sesame oil, and olive oil.
      Just put the vegetables in a mixing bowl, saute the confit and add it to the salad, then add the vinaigrette. Toss together while the confit is still hot--Mmmm it was good!

      2 Replies
      1. re: Regan B
        pilinut Feb 24, 2007 10:15 PM

        Oh, that sounds very good, even without the duck. But since I seem to have overcooked my duck confit, and it looks like it will shred spontaneously when I re-heat it, your salad will show the duck to great advantage. Thank you!

        1. re: Regan B
          s
          smtucker Feb 25, 2007 07:48 AM

          Wonderful suggestions from you both. Thank you very much.

        2. Carrie 218 Feb 25, 2007 07:55 AM

          In Paula Wolfert's books she mentions crisping the skin under a broiler and serving it with Umbrian lentils. In her 'Cooking of Southwest France' book there is also a springtime serving with Green Peas and Ham but my favorite in that book is a salad of Confit with Red Cabbage, Chestnuts, and Watercress.

          1. hotoynoodle Feb 25, 2007 10:20 AM

            duck confit hash has always been a big hit for me. basically a hash brown cake with the shredded meat on top, all topped with a poached egg and dressed arugula.

            can also make a ragu style sauce and serve it over swirly pasta like fusilli.

            or i serve a side dish of morrocan style cous cous: instead of water, i cook it with 1/2 orange juice, and 1/2 chicken stock. then finish it with plumped golden raisins, sliced almonds, parsley, mint, ginger, orange zest and black olives. add a side of sauteed watercress or spinach, or braised leeks or melting carrots.

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