If you’re wondering what to serve with your duck confit, you’ve come to the right place.
In this article, I list 13 of the most popular side dishes for duck confit.
In a rush? Here’s the short answer.
The best side dishes for duck confit include brioche rolls, lentil ragout, and cassoulet. You can also serve sauteed kale and creamy polenta. If you want a salad, go for a simple arugula salad or a winter citrus salad. And for brunch, serve the duck confit with a frisee salad and a mimosa.
Ready? Let’s jump right in.
Brioche rolls are like little pillows of heaven.
They’re made with butter and eggs, so are rich and decadent.
But they’re also light and fluffy, which makes them perfect for mopping up all the juice from your duck confit (or whatever sauce you paired them with).
And for some added sweetness, spread a small amount of honey butter on the buns. YUM!
These brioche rolls are sure to impress your guests.
Duck confit isn’t just for dinner.
It also makes a great brunch.
Frisee is from the chicory family, and it has a distinct bitterness that will keep the duck from getting too heavy.
The leaves also have a nice crunch that contrasts with the duck’s tender meat.
Try this frisee salad from saveur. Pair the meal with a mimosa for a special occasion!
Lentil ragout is a traditional French side dish.
And the earthy, nutty flavor of the lentils pairs well with the meaty, fatty flavors of the duck.
Their soft texture also matches the melt-in-your-mouth duck.
Complete the dish with a buttered crusty bread roll.
Make this tasty dish right now with this recipe from recipe tin eats.
Pickled red cabbage
Pickled red cabbage and duck confit are a classic pairing.
The sweet and tangy taste of the pickled cabbage works really well to cut through the richness of the duck.
The two flavors balance each other so well that you’ll never serve one without the other again.
The best part?
This pickled red cabbage recipe is straightforward to follow, and it only takes about 20 minutes to make.
Crispy roasted potatoes
If you’re going to indulge you might as well do it properly.
These roasted potatoes are cooked in duck fat, so they have a decadence to them that you can’t get with just oil.
They’re also some of the crispiest roasties I’ve ever had.
If roast potatoes don’t float your boat, try out pommes de terre à la Sarladaise instead.
It’s a dish of thinly sliced potatoes (also cooked in duck fat).
Creamy cheddar polenta
The polenta is buttery, the duck is tender, and together they create a warm and comforting meal.
It might not look that tasty, but once the polenta soaks up all the juices from the duck, every mouthful will be delicious.
So if you’re looking for something that goes with duck confit, try creamy polenta.
Cheddar is an easy addition, but you can use pretty much any cheese you want. Gorgonzola is another tasty option.
Sometimes simple is best.
This arugula salad is refreshing, light, and will complete the meal without being too heavy.
It’s really easy to customize, but I like to always have some fresh chopped vegetables, nuts for texture, and then an acidic vinaigrette to add zing.
Try this tasty summer arugula salad recipe from two peas and their pod.
Braised peas with leeks and lettuce
Veggies are a must when you’re serving duck as a main dish.
But they don’t have to be boring.
This springtime side is packed with greens and the braising brings out the natural sweetness of the leeks and peas.
Try this flavor-packed braised peas recipe from Epicurious.
Cider glazed turnips
Serving the duck for a holiday meal?
Glazed turnips are a must-have side.
They’re soft but have enough crunch to make them interesting, and they have just the right amount of sweetness.
You can also prepare them ahead of time, meaning you can spend more time entertaining and less time cooking.
I highly recommend giving these glazed turnips a try.
Citrusy winter avocado salad
Duck and orange is a tried and tested flavor combination, and serving a citrus salad is a unique way of bringing them together.
The citrusy flavors balance out the fatty duck.
This salad also has pomegranate seeds for small bursts of sweetness, and avocado to bring some creaminess.
This winter avocado salad recipe is the perfect winter salad to serve with duck confit.
Duck confit is already a dish you won’t want to pass up, but when it’s paired with a cassoulet, it’s impossible to say no.
Cassoulet is another traditional French dish, best described as a hearty bean stew.
When you add duck confit it turns into a cozy, comforting dinner that will bring a smile to everyone’s faces.
If you’re looking for an easy way to prepare your cassoulet at home, try this recipe from the seasoned mom.
Grilled peaches with balsamic glaze
I like to serve these as a starter before a duck confit, but they also work well as a side (or even a dessert!).
The sweet, succulent peach contrasts with the tangy vinegar blue cheese, and it all comes together in a beautiful symphony of flavor.
Grilled peaches are simple but elegant, perfect for a warm summer evening.
Pressed for time and want something easy?
Sautee up some kale.
The bitter notes from the vegetable complement the savory meat and the kale will have a slight crunch for texture.
Kale is packed with nutrients too.
Try sauteed kale if you’re looking for a side dish that’ll make you feel like a five-star chef in just a few minutes.
The best side dishes for duck confit
- Brioche rolls
- Frisee salad
- Lentil Ragout
- Pickled red cabbage
- Crispy roasted potatoes
- Creamy cheddar polenta
- Arugula salad
- Braised peas with leeks and lettuce
- Cider glazed turnips
- Citrusy winter avocado salad
- Grilled peaches with balsamic glaze
- Sauteed kale
What To Serve With Duck Confit
- 1 portion duck confit
- Prepare your duck confit according to your favorite recipe.
- In the meantime, choose one of the following sides to serve alongside it.
- Side dishes include: brioche rolls, frisee salad, lentil ragout, pickled red cabbage, crispy roasted potatoes, creamy cheddar polenta, arugula salad, braised peas with leeks and lettuce, cider glazed turnips, citrusy winter avocado salad, cassoulet, grilled peaches with balsamic glaze, and sauteed kale.
- Serve immediately and enjoy!