For the first time in a long time, I've been inspired by a cooking magazine. The new issue of "Saveur" features a number of duck dishes and I'm going to make the "Crisp Duck with Glazed Carrots" tonight. The duck is an Asian-inspired recipe with a sauce made with lime zest, kecap manis (a sweet soy sauce) and honey. The carrots are simmered in butter, sugar, ginger, s&p and water.
What else should I serve to complete this meal? Thanks!