What should I make to serve with duck confit?
I like this recipe from The French Laundry cookbook: 1. Grate parmesan cheese. Place in a 2-inch mold (or otherwise shape into a circle) on a non-stick baking sheet. Repeat for as many crisps as you want to make or can fit on the sheet. Bake at 325° for 8-10 minutes until golden brown. 2. Let them cool for half a minute and then press them into the hollows of an egg carton, to mold them into the carton hollow’s shape. Wait until they are cool and firm enough to remove. 3. Make a goat cheese mousse by adding the cheese to a food processor or blender with 1/4 cup heavy cream. Add chopped parsley, salt and pepper to taste. 4. If you have a pastry bag, use that with a star tip and pipe into the parmesan crisps. Otherwise, just put it into a sandwich bag, cut off a corner, and squeeze the bag to pipe into the crisps. 5. (Optional) Decorate with finely chopped chives.
