....I am making a canard au miel for the entree, a rich steamed/roasted duck extravaganza involving lavender blossoms, thyme, and a honey glaze. We're having my (well, Julia Child's classic recipe, but you know what I mean) chicken liver mousse, some good cheeses, and sliced ficelle for the starter, soup as the first course (haven't decided what kind yet - depends on the weather) and an over-the-top Belgian rice pudding for dessert, but I am uncharacteristically at a complete loss as to what to serve with the duck. I'm thinking any side dishes had best be light, so we don't explode. Not very romantic.
Any appropriate suggestions for a veg would be great; do we really need a starch other than a good bread?
I'm all ears. :o)