Duck confit is a dish we love for its rich flavor and satisfyingly crispy skin. It’s always more enjoyable with the right sides, though. We’ve all been there, staring into the pantry thinking, “What goes well with this masterpiece?”
Sometimes we crave something simple, like a fresh salad, or maybe we lean towards roasted veggies for that hearty feel. Picking the perfect side can elevate the whole meal experience.
And yes, we’ve made mistakes! We’ve all paired it with something that didn’t quite make the cut.
Stick around as we reveal the sides that truly bring out the best in duck confit. Promise, it’ll be worth your while!
Top 13 Side Dishes for Duck Confit
Here are 13 of the best sides to serve with your duck confit:
Dish | Main Ingredients | Flavor | Difficulty | Time |
Potato Dauphinoise | Potatoes, cream, cheese | Creamy, rich | Medium | 45 mins |
Braised Red Cabbage | Cabbage, red wine, apple | Sweet, tangy | Easy | 40 mins |
Wild Mushroom Risotto | Arborio rice, mushrooms, Parmesan | Earthy, creamy | Medium | 35 mins |
Truffle Mashed Potatoes | Potatoes, truffle oil, butter | Savory, luxurious | Easy | 25 mins |
Garlic Roasted Brussels Sprouts | Brussels sprouts, garlic, olive oil | Smoky, garlicky | Easy | 20 mins |
Caramelized Onion Tart | Onions, puff pastry, thyme | Sweet, savory | Medium | 30 mins |
Butternut Squash Purée | Butternut squash, cream, nutmeg | Sweet, smooth | Easy | 25 mins |
Ratatouille | Eggplant, zucchini, tomatoes, herbs | Savory, herbaceous | Medium | 45 mins |
Herbed Polenta | Cornmeal, Parmesan, herbs | Creamy, savory | Medium | 30 mins |
Pear and Arugula Salad | Pear, arugula, walnuts, vinaigrette | Fresh, peppery | Easy | 10 mins |
Crispy Duck Fat Potatoes | Potatoes, duck fat, rosemary | Crispy, savory | Medium | 40 mins |
Honey-Glazed Carrots | Carrots, honey, thyme | Sweet, earthy | Easy | 25 mins |
Fennel and Orange Salad | Fennel, oranges, olive oil | Fresh, citrusy | Easy | 15 mins |
These dishes are carefully selected to complement the rich, tender flavors of duck confit with a balance of creamy, savory, fresh, and sweet flavors.
1 – Potato Dauphinoise
This ain’t your average potato. These bad boys layer thinly sliced potatoes with cream and garlic. Baked until golden bubbly, they’re irresistible.
We’ve found the secret is a little nutmeg. Make sure to let them rest before serving, helps the flavors mingle.
Pair with duck confit—it’s a flavor harmony. Expect rich, creamy, and cheesy goodness. Drool-worthy side dish material, for sure. Use a mandoline for consistent slices; your fingers will thank you. These spuds are comfort on a plate.
2 – Braised Red Cabbage
Ever looked at cabbage and thought it needed a glow-up? Braised red cabbage is here to transform that humble veggie into a side dish superstar. A splash of vinegar gives it that tangy kick, balancing the sweetness beautifully.
We add some apples for an extra fruity twist—talk about flavor harmony! This dish is a real chameleon, soaking up any seasoning you throw at it. Perfect alongside duck confit, it’s both hearty and refreshing. Give it a try and watch it steal the show.
3 – Wild Mushroom Risotto
Alright, team, let’s talk about Wild Mushroom Risotto. Risotto with mushrooms feels fancy, but it’s super chill to make. We use a mix of shrooms for that earthy oomph. Stir, stir, and stir some more to get that creamy texture.
White wine adds a zing; parmesan tops it off nicely. Brown those mushrooms until they’re gold. Add broth slow and steady. Sprinkle some fresh herbs for a pop of color. This side dish hangs well with any meal, especially duck confit.
4 – Truffle Mashed Potatoes
Truffle Mashed Potatoes, friends! We’re talking smooth, silky spuds leveled up with truffle flair. Rich aroma melds with buttery goodness. Use the finest truffle oil sparingly—less is more.
Mash those potatoes until they’re cloud-like. Sprinkle salt until it sings just right. These potatoes are a superstar side with duck confit. Creaminess cuts through the richness.
Pro-tip: Warm milk and butter before mixing for extra smoothness. Everyone needs this recipe in their life!
5 – Garlic Roasted Brussels Sprouts
Garlic roasted Brussels sprouts—because why should potatoes have all the fun? We roast them until crispy and golden. The garlic adds its sharp flair, mingling with the sprouts’ natural sweetness.
Try a sprinkle of lemon zest for zing. Our sprinkle of salt does wonders here. They’ll impress your taste buds every time. Brussels sprouts haven’t looked this good since they met garlic.
Simple tricks make simple foods great. Brussels sprouts, a creamy dreamy companion for duck confit.
6 – Caramelized Onion Tart
Caramelized Onion Tart, anyone? These tarts bring onions to life. Hints of sweet and savory sneak through every bite. Caramelization is key, slow and steady wins here.
We throw in some thyme for a herbal twist. Goat cheese whispers creaminess, but don’t stack it high. Puff pastry flakes add the crunch we crave.
Onions need patience, time makes them golden. Watch them shine as a side with duck confit. Easy, breezy, flavorful layers—worth every bite.
7 – Butternut Squash Purée
Ever tried squashing squash? It’s pretty cool. Squash gets smooth and velvety when puréed. We roast it first, brings out the sweet notes. Bit of nutmeg adds warmth. Blend until creamy. Pair with duck confit for a balance of flavors.
Don’t forget the butter, gives it a rich finish. Watch salt levels, they can sneak up on you. Orange color looks great on the plate. It’s a sweet and savory hit every time.
8 – Ratatouille
Throw those veggies in a dish! Ratatouille is vibrant and healthy. We layer eggplant, zucchini, and bell peppers. Slow-cooked with tomatoes. Garlic and herbs add depth. Smells amazing right out of the oven.
Warm bread soaks up the sauce. We tweak spices for extra kick. Go heavy on the olive oil. Ratatouille mingles flavors so well. Rich and tangy. A great pair with duck confit, it complements its richness. Cooking this is truly an art.
9 – Herbed Polenta
We know, we know—polenta doesn’t always get the spotlight. But Herbed Polenta is seriously underrated, especially with duck confit. We cook it until it’s smooth and creamy. Hints of rosemary and thyme elevate it.
Cheese? Bring it on! Parmesan or gouda work wonders. A little butter makes it lush. Try grilling for extra texture. Serve warm, it’s a cozy vibe. Let’s face it, polenta is like a comfort hug we’re here for anytime, especially next to that crispy duck.
10 – Pear and Arugula Salad
Pear and arugula—stars of our salad show. A crisp mix awaits, no fuss needed. Add crumbled cheese for tasty, creamy bites. Walnuts provide crunch, because texture matters.
A splash of balsamic balances sweetness. We dress it light; less is more. It’s all about harmony here. Shreds of taste and smell, kind of wholesome.
Pear and arugula are a match made in salad heaven. Tartness works well, adding a refreshing twist to our meal lineup.
11 – Crispy Duck Fat Potatoes
Crispy duck fat potatoes are in the house! These little chunks of joy are fried in duck fat until golden. Trust us, they’re crispy on the outside, fluffy on the inside.
We actually use the duck fat for extra flavor; it’s what sets them apart. Salt them fresh out of the oven while they’re hot, the flavor just clings.
Ain’t it cool how simple ingredients make the best food? Grab a spud and taste that crunch, it’s a winner—every time.
12 – Honey-Glazed Carrots
Honey-glazed carrots are like a sweet hug on a plate. We toss carrots in honey and roast until tender.
They get this amazing caramel glow. A sprinkle of parsley adds a fresh vibe. Salt balances the sweetness just right.
We enjoy playing with spices—cinnamon can add warmth. Or maybe some ginger for a surprise twist. Remember, fresh carrots make all the difference. They’re great pals with duck confit, enhancing each bite with their flavor pop.
13 – Fennel and Orange Salad
This salad mixes fennel’s crunch with orange’s zing. Juicy oranges dance with thin fennel slices. We toss in almonds for a little crunch.
Olive oil and lemon juice make a light dressing. Salt and pepper add flavor depth. It’s fresh, simple, and feels like sunshine on a plate. Mint might just be the secret ingredient you didn’t know you needed.
We lean into the freshness during spring and summer. It’s refreshing and pairs well with anything.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.