I've cooked that very duck recipe before -- it's terrific.
The last time I served this particular dish, I served it with the following:
Oysters Rockefeller and champagne
Cauliflower soup with seared scallops, lemon oil and caviar
Crusty potato cake (like a galette)
sauteed Brussels sprouts with fried capers
All recipes are on the epicurious site, except the Brussels sprouts, which is right here on Chowhound.
The menu was designed specifically for one very special and rare bottle of wine, so unfortunately I can't really offer assistance in that department...