I tested a few ideas last night, and I have decided to do a simple sauce with very ripe tomatoes, a lot of basil and some garlic - all whizzed in the food processor, then into a pot, medium flame, season (black pepper) and heat the duck portions in the sauce. The basil does the trick for me and, combined with the tomatoes, goes wonderfully with the confit. I will serve it with a potato galette and, maybe, blanched asparagus. For dessert I plan on pears poached in Cab. served with a gorgonzola ice cream.
Thans for the ideas. |