Duck confit with grilled artichoke hearts- help me finish this dish
I was thinking about serving it over pasta, but am not totally sold on the idea.
What else to make this dish superb. Please help.
Couscous (I know it's pasta.)?
Garlic mashed potatoes with butter and sour cream instead of milk?
Well, the potatoes in duck fat with persillade (pommes à la sarladaise) would be one of the classics to go with the confit, but if there's any vegetable component, it's generally been a frisée salad and not artichoke.
Is the confit to stay on the bone? Are the hearts grilled whole? I was thinking more sandwich with some lightly pickled red onions.