Here's the thing - I have a small dinner party thing coming Sat - just 6 pax, and have decided to do something with a tin of duck confit that I have had lotering in my pantry for a while. I opened it tonight (it contains 12 pieces), warmed up two in the oven and served it for dinner with fondant potatoes and asparagus. The idea was (it has been some time since I used confit) to establish a "base" taste to decide what I have to work with for the dinner party. The duck was, as expected, tender (as in falling off the bone) but somehat bland - it clearly needs a kick and I am tired to my marrow of sweet or oriental sauces with duck. I do not think that anything creamy or egg-based will work and am leaning towards tomato and basil....... Suggestions on how to lift the duck will be welcome.