We have a family dinner on Sunday ( a kind of Xmasy one) and have decided to do a Confit of duck from a recipe I found torn out of a magazine supplement. But really don't know what to do with it. Am vaguely thinking dauphinous potatoes and glazed carrots with some brocolli, but just am not sure. Could I get away with the usual roast potatoes, veg etc.? Never done duck before so am a little confused as to the "done" thing with it. Will it have a sauce/gravy of its own or should I make one?
The duck recipe has juniper berries, rosemary, bay leaves and thyme.
Any ideas gratefully received x