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.
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.
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
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.