[bughut]

Likewise, I know this is too late, but i was thinking of a stuffed pastry...Large Vol-au-vent style. Filled to bursting With veg...little asparagus spears, leeks, sweet potato and mushrooms. The veg is cooked then sauted lightly in butter and wholegrain mustard , piled in and its hat put on top.
It goes so well with anything that already has a sauce.

My other idea was vegetable chips. Parsnips,beetroot, carrots and potatoes are all in season now. They just need deep frying and sprinkling with salt...Scrummy! You really do need a mandolin to get them sliced thinly enough.

[Koukouvagia]

Awww you guys have some inspiring ideas. I went ahead and did the puree of sweet potatoes with butter, allspice, and cinammon. I didn't add any honey or molasses or sugar because I prefer it savory. It was fantabulous! I served a mixed leaf salad with it as well and we were very pleased with dinner. Duck fat rendered and into the freezer for future use.

Confit doesn't sound like something I would do well. Sounds like there is a big possibility of whatever I cook to come out too heavy and greasy. I'll leave that to the french restaurants I visit.

Hey, is cooking bacon confit? Cause I do that all the time haha!

[DC Sunshine]

Koukou...if you aren't going to confit, use the duck fat for roast veg., particularly potatoes. MmmmMMM! I've never confited either for fear of all the grease, wonder if anyone has hints on this, altho there's prob been a thread here before I'd guess.

Really glad the dinner went well, there were heaps of ideas there for starches to go with a rich dish, worth saving I reckon.