Food and Wine Pairing with raw frozen duck foie gras from the South-West
Find the best food and wine pairings with raw frozen duck foie gras from the South-West as ingredients.
The best wines to pair with raw frozen duck foie gras from the South-West
- 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 raw frozen duck foie gras from the South-West
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 raw frozen duck foie gras from the South-West recipes
- Aiguillette of duck with honey
- Autumn duck aiguillette
- Burgers with duck confit
- Candied gizzards
- Cassoulet
- Chinese peking duck with 5 flavours
- Confit sausages
- Duck aiguillettes with basalmic
- Duck and peach brochettes
- Duck breast with honey
- Duck breast with pepper sauce
- Duck breast with spices, roasted figs with honey and port
- Duck legs with honey
- Duck parmentier with ceps
- Duck pot au feu
- Duck with orange and honey
- Duckling with bigarrade
- Festive chinese fondue
- Fillet of venison
- Leg of wild boar
- Magret with pepper
- Marinated doe stew with red currant jelly
- Oven roasted rabbit with mustard
- Potjevleesch (meat in a pot)
- Prime rib with chervil butter
- Provençal tart with rabbit
- Quick duck breast with honey
- Rabbit with chorizo
- Rabbit legs with mushrooms
- Rabbit terrine in the style of a grandmother (pas de calais)
- Rabbit with agen prunes
- Rabbit with basquaise sauce
- Rabbit with mushrooms and red wine
- Rabbit with mustard in foil
- Roast duck breast or duck fillet with dried apricots
- Saddle of venison with fresh cream
- Salmon and goat cheese quiche
- Veal head with vinaigrette
- Venison leg in casserole
- Venison stew
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