Food and Wine Pairing with Smoked duck breast
Find the best food and wine pairings with Smoked duck breast as ingredients.
The best wines to pair with Smoked 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 Smoked 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 Smoked duck breast recipes
- Alice's rabbit
- Back of cod val d'auge
- Blood duck (tour d'argent)
- Boar in civet
- Cassoulet
- Cassoulet with duck confit
- Chicken waterzooi à la gantoise
- Chinese peking duck with 5 flavours
- Conejo al ajillo (spain)
- Deer stew
- Duck confit (canned)
- Duck and peach brochettes
- Duck breast with pears (baked, simple and delicious)
- Duck legs with honey
- Duck legs with honey and orange
- Forest rabbit
- Marinated doe stew with red currant jelly
- My mother's rabbit
- Paella valenciana (without seafood)
- Papaya stew
- Parmentier of duck confit and foie gras
- Pheasant in a casserole with white wine
- Pizza of the south west : duck breast, roquefort
- Rabbit sautéed hunter
- Rabbit terrine in the style of a grandmother (pas de calais)
- Rabbit with agen prunes
- Rabbit with beer
- Rabbit with cider and mushrooms
- Rabbit with peppers
- Rabbit with tomato
- Rabbit, cabbage, bacon
- Roast pheasant
- Saddle of hare jura style
- Saddle of venison with fresh cream
- Sleeves of duck without manners
- Stuffed duck or goose neck
- Stuffed rabbit in the oven
- Vermicelli sautéed with peking duck
- Wild boar leg of 7 hours
- Duck parmentier
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