What is the traditional accompaniment for Duck Confit?
In southwest of France, we serve confit with "pommes sarladaises", which are more or less fries cooked in duck fat in a pan. There is also garlic and parsley.

You can use confit in "cassoulet" as well. This is something like chili con carne with white beans instead of red ones, onion, carrot, tomato, garlic (and many other secrets which change from home to home).

EDIT: A variant of "pommes de terre sarladaises" includes mushrooms, in particular "cèpes" (Boletus edulis) together with potatoes.