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Side dishes to go with roasted duck?

I'm making a belated Valentine's dinner for me and my boyfriend on Sunday, and I would like some suggestions on what to serve with duck. I'm going to be making a whole roast duck with a sour cherry glaze. Sides cannot contain mushrooms, as my man is allergic to them, but other than that, there are no dietary concerns.

I'd sort of like to serve potatoes of some kind with the duck, though I don't have any concrete ideas as to what I want to do with the potatoes.

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  1. Roast potatoes and peas are my standard accompaniments to roast duck.

    Such a rich meat (usually with a strong sauce or glaze) needs simple accompaniments.

    1. Like Harters, I think potatoes and duck just belong together. If you can contrive to roast them with duck fat, so much the better, but depending on how you cook the duck, that might have to be in a separate pan.

      For a green, I'd do sauteed beet greens, or chard in a pinch (beet greens are mellower, but harder to find).

      1. I also sometimes serve roasted potatoes with duck, but If I'm in the mood for something a little more decadent, I like Potatoes Dauphinoise, Potatoes Anna or Scalloped potatoes with duck.

        When I'm not in the mood for potatoes, I like a wild rice blend pilaf with duck.

        I usually serve braised red cabbage with duck, or green beans dressed with olive oil and balsamic. Maybe an arugula salad to start.

        1. agree about potatoes with duck. i slice them very thinly on a mandoline and layer them with olive oil, thyme and salt. cover with foil for an hour then roast another hour uncovered. crunchy top and bottom with soft layers in between. b/f loves these.

          i usually serve green beans and a carrot salad for which i make an orange flower water vinaigrette.

          3 Replies
          1. re: hotoynoodle

            Hi - what type of potatoe would you recommend for this please?

            1. re: hotoynoodle

              Hi
              Your recipe for crunchy potatoes to have with duck - you say to cover with foil for an hour - do you mean cook them covered for an hour or just leave in the kitchen or fridge? Sounds lovely and I would like to give it a go.

              1. re: MagsofStourport

                bake at first covered with foil and then finish uncovered. this way they are mostly cooked and then uncovered to crisp up.

            2. Given your glaze, I'm guessing you'll want European sides. I also like the potatoes idea. Boiled fingerling potatoes browned in the rendered duck fat or perhaps Spaetzle or Nudelin. I really like red cabbage braised in vinegar, butter and brown sugar with duck.