Duck Confit sauces

[mandarin]

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

[hotoynoodle]

i brush mine with pomegranate molasses.

[bogie]

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.

[koan]

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

[DeppityDawg]

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

[sunshine842]

please tell me you're joking.

[wattacetti]

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).

[mandarin]

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

[sunshine842]

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.

[wattacetti]

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.

[sunshine842]

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.

[wattacetti]

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.

[sunshine842]

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.

[wattacetti]

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.

[escondido123]

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.