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Duck confit with grilled artichoke hearts- help me finish this dish

j
jameshig Jul 11, 2011 10:56 AM

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.

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  1. c
    ChiliDude RE: jameshig Jul 11, 2011 11:12 AM

    Quinoa?
    Polenta?
    Couscous (I know it's pasta.)?
    Arborio rice?
    Garlic mashed potatoes with butter and sour cream instead of milk?

    1. v
      vstock RE: jameshig Jul 11, 2011 11:13 AM

      You had me a duck confit. I guess my brain follows your pasta theme...my first instinct was that the duck and artichoke would make an awesome ravioli filling with a brown butter and sage butter to totally make it over the top. Not very light and summery though...

      1 Reply
      1. re: vstock
        biondanonima RE: vstock Jul 11, 2011 07:21 PM

        I love the ravioli idea. I also think the duck and artichokes would be delicious on a pizza of sorts, although I'm not sure what type of sauce you'd want to use - perhaps a light bechamel with a touch of fontina cheese and roasted garlic?

      2. ROCKLES RE: jameshig Jul 11, 2011 11:16 AM

        How about with home made fried potatoes
        or asian style fried noodles

        1 Reply
        1. re: ROCKLES
          dinner belle RE: ROCKLES Jul 11, 2011 11:20 AM

          I agree - potatoes fried in duck fat!

        2. w
          wattacetti RE: jameshig Jul 11, 2011 11:44 AM

          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.

          2 Replies
          1. re: wattacetti
            j
            jameshig RE: wattacetti Jul 11, 2011 04:06 PM

            The only two constants here would be the artichokes, which are quartered and grilled, and the duck. I love duck confit and the 2 match well, so that's why I thought of confit and artichokes. The confit could either be off the bone or on it, nothing's been decided yet.

            1. re: jameshig
              w
              wattacetti RE: jameshig Jul 11, 2011 06:22 PM

              The artichoke is really throwing me; all I keep thinking of is salad and sandwiches. I guess you could make a taco as well, but that's just another type of sandwich. I'm really drawing a blank on how to actually plate this.

          2. k
            katecm RE: jameshig Jul 12, 2011 10:12 AM

            I'm thinking a bed of wilted greens with a good dash of nutmeg stirred in.

            1. monavano RE: jameshig Jul 12, 2011 10:25 AM

              Isreali cous cous with dried apricots (or insert other dried fruit here).

              1. cowboyardee RE: jameshig Jul 12, 2011 01:20 PM

                You could do a little white bean summer salad - with the duck confit, it would subtly evoke a cassoulet. Mix white beans with some halved grape tomatoes, a little bit of diced onion, a bit of cucumber, and some fresh herbs, maybe a touch of cumin, salt of course. Dress lightly with a homemade vinaigrette - even one using the duck fat if you don't otherwise plan on saving it.

                Artichoke should fit right in flavorwise.

                3 Replies
                1. re: cowboyardee
                  k
                  katecm RE: cowboyardee Jul 12, 2011 01:27 PM

                  Love this!

                  1. re: cowboyardee
                    j
                    jameshig RE: cowboyardee Jul 15, 2011 06:53 PM

                    Hmm, I'm kind of liking that idea- what type of vinaigrette would you use with it? I don't want to over power the duck and artichokes, but some acid would definitely help to cut the fat/richness.

                    1. re: jameshig
                      cowboyardee RE: jameshig Jul 15, 2011 09:35 PM

                      Probably something pretty simple. The trick to not overwhelming the rest of the dish will have more to do with not overdressing the bean salad than it will with exactly how you make the dressing, though I probably wouldn't recommend a super high ratio of vinegar to oil.

                      You have some wiggle room, but what I'd do off the top of my head:

                      1/2 cup olive oil

                      1/4 cup part sherry vinegar

                      clove of roasted garlic, mashed to a paste

                      tablespoon fresh thyme

                      teaspoon honey

                      salt to taste

                      The amount is arbitrary (I just included measurements to give you an idea of the ratios) - I don't know how many people you're feeding, but just make as much as you need and add it in little bits to the bean salad to coat, being careful not to overdress. The thyme and the garlic are sticking with the cassoulet theme. Honey is because duck seems to do well with a little sweet note. Don't be shy about modifying to your preferences.

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