How to Serve Confit

Much of the time, duck confit is used as a flavoring for stews, soups, and casseroles, including the world’s ultimate casserole, cassoulet. A simple, hot confit duck leg is also delicious by itself, but because duck confit gives the impression of considerable richness, it’s worthwhile to juxtapose it with something crunchy, a little bitter, or sour. Salad greens, especially those with a little bitterness like endive, are a marvelous complement and pretty to look at. Sorrel, when you can find it, is tangy and delicious cooked in just a little cream and served in a mound under the confit duck leg. I sometimes combine the limited amount of sorrel I get out of my garden with fresh spinach. Hot lentils, made at the last minute with fresh chopped parsley and flavored with plenty of vinegar and butter, also provide an exciting contrast of texture and flavor to confit.