Food and Wine Pairing with dried duck breast
Find the best food and wine pairings with dried duck breast as ingredients.
The best wines to pair with dried duck breast
- 1. Amarone della ValpolicellaVeneto, Italy
- 2. Barbera d'AlbaPiedmont, Italy
- 3. BaroloPiedmont, Italy
- 4. Barossa ValleyAustralie du Sud, Australia
- 5. Bolgheri SuperioreTuscany, Italy
- 6. Brunello di MontalcinoTuscany, Italy
- 7. CaliforniaUnited States
- 8. Colchagua ValleyCentral Valley, Chile
- 9. DouroDuriense, Portugal
- 10. JumillaMurcie, Spain
- 11. McLaren ValeAustralie du Sud, Australia
- 12. North CoastCalifornia, United States
- 13. PerdrielMendoza, Argentina
- 14. PomerolBordeaux, France
- 15. Ribera del DueroCastille-et-Léon, Spain
- 16. StellenboschWestern Cape, South Africa
- 17. ToroCastille-et-Léon, Spain
- 18. VenetoItaly
- 19. Vin de PaysPays d'Oc, France
- 20. Western CapeSouth Africa
Wines that pair with dried duck breast
About Game (deer, venison)
Game is all wild animals that are hunted and whose meat is intended to be eaten. The season generally begins in September and continues until December. A distinction is made between game animals and game birds, the hunting of which may be decided by prefectural decree because of their frequent harmful nature (destruction of crops). Game can be obtained from certain butchers or firms specialising in venison (game meat), frozen in specialised shops or directly from hunters.
Recipes and food and wine pairings with dried duck breast recipes
- Aiguillette of duck with honey
- Auvergne potée
- Back of cod val d'auge
- Baked duck legs with potatoes
- Baked leg of daguet or roe deer
- Blood duck (tour d'argent)
- Canned duck confit
- Conejo al ajillo (spain)
- Duck confit (canned)
- Duck breast and roasted peaches
- Duck breast in the oven
- Duck breast with foie gras sauce
- Duck breast with pepper sauce
- Duck breast with red fruits
- Duck fillets with honey
- Duck parmentier with ceps
- Duck with orange
- Duck with orange and honey
- Garbure landaise
- Magret stuffed with foie gras
- Marinated doe stew with red currant jelly
- Pheasant in a casserole with white wine
- Pot au feu with foie gras
- Potjevlesch (northern france)
- Quick duck breast with honey
- Rabbit legs with mushrooms
- Rabbit with mustard and tomatoes
- Rabbit with mustard in a casserole
- Rabbit with white wine
- Rabbit with white wine and mushrooms
- Ramen (noodle) soup
- Real paella recipe from valencia
- Roast duck breast stuffed with foie gras confit
- Saddle of hare jura style
- Stuffed guinea fowl in the oven
- Veal blanquette à l'ancienne
- Wild boar stew (without marinade or wine)
- Wild boar with honey
- Guinea fowl with sauerkraut
- Rabbit stew the old fashioned way
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