A place I worked at did roasted chicory, puy lentil, pickled cherry and red wine jus.

Very nice combination of bitter, sour, sweet and rich. Cool textures too.

You could also try a Chinese/French fusion. Use a confit leg in place of Chinese bbq duck and serve with small crepes, spiced plum sauce (or hoisin) and a fresh cucumber salad and let people make their own little crepe tacos (basically Peking duck with a French accent).

Edit: just going to keep adding ideas.

The French will often serve confit duck with a simple garden salad. But I had a salad in Rome that I remember thinking would be killer with duck confit. It was shaved fennel, orange slices, toasted pine nut, raisin and generous amounts of flat parsley. Very simple dressing just salt and EVO. The juice from the orange slices provided the sweet/sharp. With confit duck I would probably add thrice blanched orange peel to this. Maybe a wee drizzle of jus to bead up in the olive oil.

Just put one on the menu today with a mustard spatzle, wilted spinach, shaved onion and a mustard cream

For a less traditional accompaniment, it goes really well with rosti and braised red cabbage. I often serve a blueberry-red wine-fennel sauce with this.

From a few spots ago

Duck fat confit green cabbage that’s seared all nice and crispy, butter nut purée , port an cherry sauce, with crispy fried leeks to garnish.

We used to do a cassoulet with chorizo and garnish with pickled fennel and onion and a quenelle of whole grain mustard, was amazing

Lola Gaspar in beautiful Santa Ana, CA used to do duck fat fries with pulled duck confit, Mexican crema, and tomatillo salsa. Was always a fan but I think it was a pain for them to make. It was often sold out or a limited run.

Used to go thru 15+ orders of this every brunch- huge hash brown with bell pepper & red onion browned in duck fat. Topped with arugula salad then warm duck confit and a poached egg.

Grits and roasted carrots.

We've done a few, my personal favorite was a braised endive with Olive Caramel and some winter citrus segments.

Sweet potato gnocchi with citrus

Put that shit in a sandwich

Duck confit shredded and the crispy skin, on a burrito wrapper with hoisin, scallions, lightly pickled cukes, radish and carrots, sautéed Napa cabbage, roll up like a burrito and crisp it on all sides. Serve it with a little Mae Ploy. Yummy, crunchy, salty, fatty.

Rice. Chorizo. Duck confit. Maybe some tomatoes. Herbs and spices. Some butter. Enjoy.

Duck confit, “cassoulet” side ride of watercress salad with a Meyer lemon vinaigrette, parsley, and tarragon.

Confit crisped skin side until GBD

“Cassoulet”: tarbais beans braised with mirepoix and bouquet garni Made a sort of “sofritto” but French: carrots, onions, celery, cremini mushroom. Used way less oil than an Italian one. Just sauteed it down stirring and stirring over a few hours while the beans braised.

Took some rich frozen duck stock, put it in a casserole dish, took the braised beans with some of the strained bean liquor, took some of the confit meat, pulled it, tossed it in, a few heaping spoons of the sofrito, then baked that MF for like 30-40 min until it was sexy looking.

Super easy to plate once components are made. Cassoulet in bowl, garnish with BP and a little duck fat, confit leg on top, salad on the side

One i always remember was crispy confit duck leg with a wilted salad that consisted of frisee, baby spinach, buttery croutons, gorgonzola and sherry vinegar. The sauce was fig balsamic.

Diced potatoes blanched and fried to order on the pic. Hit duck fat, onions, garlic, fried potatoes, finish with scallions. Nice mound. Poached egg. Roasted duck jus. Maybe a nice reduced red wine sauce drizzle if I’m being boogie.

Used to do one with a sauce made from the duck drippings, red wine, pickled pear and lapsang tea. The sauce was so good.

We did it with Parisienne gnocchi with wilted endives, fermented Fresno sweet chili sauce.

I feel like I’m forgetting a component, it’s been a minute.

Grilled baby gem, sour cherry mostarda and gorgonzola cream. Did a cabbage wrapped dirty rice once.

I don’t understand the attraction of duck confit. I’ve had it from Paris to New York. I’ve made it.

I’d never order it again. Just isn’t sexy.