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Duck Confit sauces

mandarin Aug 10, 2011 03:17 AM

I am seeking ideas for a sauce/glaze to serve with duck confit. The sides will be duck fat potatos & green beans. Any ideas?

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  1. w
    wattacetti RE: mandarin Aug 10, 2011 03:56 AM

    Confit isn't generally served with a sauce; you might want to make a persillade at which point the potato becomes pommes de terre à la sarladaise.

    5 Replies
    1. re: wattacetti
      sunshine842 RE: wattacetti Aug 10, 2011 04:17 AM

      there's usually no parsley in the potatos for sarladaise -- it's potatoes fried in duck fat with garlic and sometimes mushrooms (preferably cepes).

      But I agree that there's usually no sauce on confit -- all it needs is brown, crispy skin.

      1. re: sunshine842
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        wattacetti RE: sunshine842 Aug 10, 2011 06:13 AM

        Pommes de terre a la sarladaise is potato fried in duck fat with garlic and parsley (persillade).

        There are no mushrooms, but there is discussion whether it should be duck or goose fat.

        1. re: wattacetti
          sunshine842 RE: wattacetti Aug 10, 2011 10:47 AM

          I've got an awful lot of friends in the Dordogne, and have had meals in an awful lot of restaurants in all four parts of the Dordogne, who would argue with you.

          It's certainly not wrong if the parsley is in there...but you're at least as likely to have it served without as you are with.

          1. re: sunshine842
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            wattacetti RE: sunshine842 Aug 10, 2011 12:03 PM

            I only have one (now-deceased) friend from the Dordogne and the rest of my Français de la France are primarily Bordelais or from the Sud-ouest (Pau/Tarbes/Pays basque). Parsley, no mushrooms. Same way in my lunch in Sarlat.

            Sounds like we're arguing like the italians do about the proper way to make ragù.

            1. re: wattacetti
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              escondido123 RE: wattacetti Aug 10, 2011 12:28 PM

              All the time I had that particular dish in France it came with parsley and without mushrooms. Not that there couldn't be a variation. As to sauce for confit, I vote for none, though a chutney on the side could be interesting.

    2. k
      koan RE: mandarin Aug 10, 2011 05:28 AM

      Not a sauce or glaze per se, but I like to poach then glaze cherries in red wine and serve them with the confit.

      5 Replies
      1. re: koan
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        DeppityDawg RE: koan Aug 10, 2011 05:55 AM

        Awesome! I bet this would also be good on duck confit ice cream.

        1. re: DeppityDawg
          sunshine842 RE: DeppityDawg Aug 10, 2011 06:03 AM

          please tell me you're joking.

          1. re: sunshine842
            w
            wattacetti RE: sunshine842 Aug 10, 2011 06:14 AM

            There is already a prosciutto ice cream so I could see a duck confit one (soak the bones or add the duck fat to the cream mixture).

        2. re: koan
          mandarin RE: koan Aug 10, 2011 03:06 PM

          THe Pommes de terre a la sarladaise sound great as do the cherries. Someone has also suggested to me to serve the duck and potatoes with a small garnish of watercress & marinated blood orange + blood orange drizzle around the plate

          1. re: mandarin
            sunshine842 RE: mandarin Aug 10, 2011 03:21 PM

            the flavor of the confit and the potatoes is *very* rich and rather complex all on its own.

            If you absolutely MUST have a sauce, keep it simple and go lightly -- it's wayyy too easy to gild the lily with this one.

        3. b
          bogie RE: mandarin Aug 10, 2011 06:00 AM

          I'd use my grandma's rhubarb relish recipe for sure! It's rhubarb, diced onions, brown sugar, apple cider vinegar, cinnamon and cloves, salt and pepper to taste.

          1. hotoynoodle RE: mandarin Aug 10, 2011 12:25 PM

            i brush mine with pomegranate molasses.

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