Most chefs agree that the rich salty taste of confit is best balanced by sharp and sweet elements. Des Jardins serves a crispy confit salad with Medjool dates and kumquats, while Kearney presents crispy duck confit with warm arugula salad and an orange, beet and balsamic vinaigrette. In fact, liver from ducks purposely fattened to enlarge the organ has become so popular it has spawned an entire cookbook by foie gras titan Michael Ginor. Indulgent, rich and creamy, foie gras is an ode to extravagance. To cut and complement its richness, it often is served with an acidic component, such as fruit or vinegar.
Sweetness also is a counterpoint, say with a syrup, sauce or sweet wine.
Last year, the United States lifted its embargo on goose foie gras from France. But American chefs say they prefer duck liver for searing because it is less fatty. However, goose liver might be favored as a terrine. Duck liver doesn't always appear as an appetizer. It can accompany an entr e to add panache.