I plan to make a duck confit, so duck leg slowly cooked in duck fat with some aromatic herbs like thyme and garlic.
It will be accompanied with cherry tomatoes confit (using olive oil confit, with garlic and basil), fondant potatoes, and some fresh salad leaves.
So, I am thinking to add some kind of sauce for the duck.
Is it necessary for duck confit?
If yes, what would be the best sauce for this like this?
Note that I have never had duck confit before. My experience with duck was seared duck breast with some kind fruity citrus-y sauce :)
Thanks for any suggestions :)