[koukouvagia]

Any suggestions on a starchy side dish for seared duck breast with blackberry sauce? Rice, noodles, potatoes etc? The flavors in the duck are honey, blackberries, creme de cassis, and seasoned with allspice. Thank you!

 

[koukouvagia]

I'm torn between a wild/brown rice with almonds, or a potato/parsnip puree. Never had rutabaga, wouldn't even know what it looks like to be honest.

Or how about spaetzle? Been craving it but never made it... could it be a day of experiments today?

I plan on rendering the fat from the duck - is that what they call confit?

 

[koukouvagia]

Ding ding ding we've got a winner! This is what I'm doing tonight. For the sake of time and shopping I won't stuff it in an apple like Ed suggested but looking forward to doing it that way in the future. We won't be drinking wine tonight but I do plan to pair it with a very nice sparkling water . Thanks ChefTodd!

 

[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? :roll:Cause I do that all the time haha!