I have a few duck legs that I made a confit from earlier this week. I'm thinking of serving them with Parmesan Dauphinoise and some beans from the garden tonight. I was wonderring though, what would be the traditional accompaniment for duck confit?
The traditional accompaniment for Duck Confit
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Best Answer
In southwest of France, we serve confit with "pommes sarladaises", which are more or less fries cooked in duck fat in a pan. There is also garlic and parsley.
You can use confit in "cassoulet" as well. This is something like chili con carne with white beans instead of red ones, onion, carrot, tomato, garlic (and many other secrets which change from home to home).
EDIT: A variant of "pommes de terre sarladaises" includes mushrooms, in particular "cèpes" (Boletus edulis) together with potatoes.