Planning around the star... Duck Confit
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.
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.
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!