Food and Wine Pairing with duck confits
Find the best food and wine pairings with duck confits as ingredients.
The best wines to pair with duck confits
- 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 duck confits
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 duck confits recipes
- Adapted vietnamese fondue
- Aiguillette of duck normandy style
- Blanquette of rabbit with riesling and chanterelles
- Cassoulet of the sea
- Deer jig
- Duck sleeves with orange
- Duck breast and roasted peaches
- Duck breast with apples
- Duck breast with balsamic vinegar
- Duck breast with foie gras sauce
- Duck breast with goat cheese and local ham
- Duck breast with honey, potato and onion with garlic
- Duck breast with peaches and spices
- Duck breast with red fruits
- Duck leg confit in white wine
- Duck parmentier with ceps
- Duck vol-au-vent
- Duck with olives
- Duckling with bigarrade
- Garbure landaise
- Giant paella cooked on a wood fire
- Mixed paella valenciana
- Paella valenciana (without seafood)
- Parmentier of duck confit and foie gras
- Quick duck breast with honey
- Rabbit with chorizo
- Rabbit hunter
- Rabbit socks in gibelotte
- Rabbit terrine in the style of a grandmother (pas de calais)
- Rabbit with beer and mustard
- Rabbit with hunter's sauce
- Rabbit with tomato
- Rabbit with white wine and mushrooms
- Roast doe in the oven
- Roast duck breast or duck fillet with dried apricots
- Roast pork confit
- Stuffed salmon in a citrus butter crust
- Wild boar leg of 7 hours
- Wild boar stew marinated in red wine
- Wild boar ragout with kriek
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