What Sauce - Confit de canard

[Melman Giraffe]

So tonight we have friends over and i'm serving Confit de canard, potato dauphinoise and some french beans on the side, however i'm stuck for a sauce. I was thinking along the lines of an orange sauce!! Any ideas

[escargot]

Thyme & Port reduction?

If you want a citrussy note, put a few slivers of orange zest with the reducing liquid.

[Melman Giraffe]

escargot said:

Thyme & Port reduction?

If you want a citrussy note, put a few slivers of orange zest with the reducing liquid.

Fantastic. So a glass of port some thyme, Any stock (chicken maybe?) and reduce I guess?

[escargot]

Melman Giraffe said:

escargot said:

Thyme & Port reduction?

If you want a citrussy note, put a few slivers of orange zest with the reducing liquid.

Fantastic. So a glass of port some thyme, Any stock (chicken maybe?) and reduce I guess?

Yep, chicken stock works (but don't overdo it, 2 parts port to 1 part stock roughly). Season to taste and add more unreduced port to loosen if it gets too thick.

[Melman Giraffe]

escargot said:

Melman Giraffe said:

escargot said:

Thyme & Port reduction?

If you want a citrussy note, put a few slivers of orange zest with the reducing liquid.

Fantastic. So a glass of port some thyme, Any stock (chicken maybe?) and reduce I guess?

Yep, chicken stock works (but don't overdo it, 2 parts port to 1 part stock roughly). Season to taste and add more unreduced port to loosen if it gets too thick.

merci beaucoup

[escargot]

De rien

[Mobile Chicane]

Dauphinoise sounds a bit OTT to me.

Personally I'd parboil and scuff the potatoes, and bung them underneath the duck to roast in the fat that drips off.

Thyme reduction as per escargot's suggestion.

[Melman Giraffe]

Mobile Chicane said:

Dauphinoise sounds a bit OTT to me.

Personally I'd parboil and scuff the potatoes, and bung them underneath the duck to roast in the fat that drips off.

Thyme reduction as per escargot's suggestion.

OTT - because it will be to rich?

[Mobile Chicane]

Yep.

[ATG]

Not sure I'd bother with a sauce, TBH. The duck won't need it, the spuds won't need it, and the beans would probably be better off without it as the other two are rich enough and a clean bean would set them off nicely. Having said that, if you are going to go for a sauce, the port/thyme reduction sounds like a good'un. Can't go wrong with confit de canard, it's ace. Don't know why we don't eat more duck in the UK? Smoked magret de canard is ace too.

[RichB]

ATG said:

Not sure I'd bother with a sauce, TBH. The duck won't need it, the spuds won't need it,

Exactly, with dauphinouse being in cream you won't need another sauce.

[anonymous-user]

Sarlat potatoes is what you want to be serving with Cofit!

[escargot]

I do this dish a lot and as long as you're sensible with portions, it's not too rich (for me). The only thing I do differently is use asparagus instead of green beans - though I reckon the green beans would work very well too.

[escargot]

RichB said:

ATG said:

Not sure I'd bother with a sauce, TBH. The duck won't need it, the spuds won't need it,

Exactly, with dauphinouse being in cream you won't need another sauce.

Depends on the consistency of the dauphinoise.

[Bonne Route]

No sauce needed. I serve mine on Teleggio cheese mash mmmmmmmmmmm!

[RichB]

escargot said:

RichB said:

ATG said:

Not sure I'd bother with a sauce, TBH. The duck won't need it, the spuds won't need it,

Exactly, with dauphinouse being in cream you won't need another sauce.

Depends on the consistency of the dauphinoise.

Being Pistonheads one assumes it's cooked correctly.

[blueg33]

Melman Giraffe said:

Mobile Chicane said:

Dauphinoise sounds a bit OTT to me.

Personally I'd parboil and scuff the potatoes, and bung them underneath the duck to roast in the fat that drips off.

Thyme reduction as per escargot's suggestion.

OTT - because it will be to rich?

Yes. Better with Puy lentils

[escargot]

RichB said:

escargot said:

RichB said:

ATG said:

Not sure I'd bother with a sauce, TBH. The duck won't need it, the spuds won't need it,

Exactly, with dauphinouse being in cream you won't need another sauce.

Depends on the consistency of the dauphinoise.

Being Pistonheads one assumes it's cooked correctly.