What to serve with Duck Confit?
- hangrygirl Jan 28, 2010 12:49 PM
I'm making confit of duck leg this weekend, and last time I made it, it was delicious, but I served it with sauteed green beans (in butter) and mashed potatoes (made with cream) - and the whole thing ended up being a bit too heavy and rich. Any suggestions for lighter sides that would go well with the duck?
Sauce suggestions would be greatly appreciated as well!
Try the classic accompaniment, puy lentils.
Duck confit isn't typically sauced because it's so rich and salty on its own.
As PorkButt mentions, puy lentils are one classic side. I usually cook 1 pound of them with an onion halved and studded with 2 cloves, a clove of garlic, a bay leaf or two and a sprig of thyme and then dress them while warm with a red wine vinegar and olive oil dressing and lots of freshly ground black pepper. The vinegar lifts the lentils and cuts the duck fat.
Potatoes cooked in duck fat on the stovetop or in the oven are another traditional accompaniment. For example, peel and slice some waxy potatoes; melt some fat in a skillet, add the potatoes, season with salt and pepper and stir to coat; cover and cook over low heat for 5-10 minutes; uncover, turn the potatoes and re-cover; repeat until the potatoes are soft and beginning to brown (If you like, toward the end you can press the potatoes with a spatula to form a cake of sorts). Turn onto a plate and shower with an *hachis* of chopped flat-leaf parsley and minced garlic.
A third classic side is fresh sautéed or stewed mushrooms, preferably cepes (porcini). They're often served "Basque style" with garlic and tomatoes.