Wine and food pairing with recipes of Duck breast with cider
Find the best food and wine pairings with a recipe of Duck breast with cider. The ingredients in this recipe are usually Duck breast, apple, cider.
The best appellations to pair with a recipe of Duck breast with cider
- 1. AgreloMendoza, Argentina
- 2. AlentejanoPortugal
- 3. AlentejoAlentejano, Portugal
- 4. Amarone della ValpolicellaVénétie, Italy
- 5. Barossa ValleyAustralie du Sud, Australia
- 6. Bolgheri SuperioreToscane, Italy
- 7. Brunello di MontalcinoToscane, Italy
- 8. CaliforniaUnited States
- 9. Colchagua ValleyCentral Valley, Chile
- 10. DouroDuriense, Portugal
- 11. JumillaMurcie, Spain
- 12. PerdrielMendoza, Argentina
- 13. PomerolBordeaux, France
- 14. PortoDuriense, Portugal
- 15. Recioto della ValpolicellaVénétie, Italy
- 16. Ribera del DueroCastille-et-Léon, Spain
- 17. RivesaltesLanguedoc-Roussillon, France
- 18. StellenboschWestern Cape, South Africa
- 19. ToroCastille-et-Léon, Spain
- 20. ToscaneItaly
- 21. TunuyánMendoza, Argentina
- 22. Uco ValleyMendoza, Argentina
- 23. VénétieItaly
- 24. Western CapeSouth Africa
The wines that pair with a recipe of Duck breast with cider
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.
Similar Recipes and Wine Pairings
- Beef tournedos with boursin
- Baeckeoffe
- Beef tagliata with truffle oil
- Beef lark
- Beef with onions chinese style
- Boeuf lôc lac (cambodia)
- Boles de picolat (catalan meatballs)
- Braised beef with carrots
- Cassoulet of yesteryear
- Daube niçoise
- Duck breast with goat cheese and local ham
- Duck breast with honey sauce
- Duck fillets with honey
- Duck with orange
- Express veal stew in a pressure cooker
- Feijoada ( portuguese cassoulet )
- Fillet of venison
- Fresh sausage
- Gigolette of rabbit
- Harira de mamie (moroccan soup)
- Kig ar farz breton
- Navarin of lamb
- Old-fashioned venison stew
- Oxtail and carrot stew
- Pheasant in a casserole with white wine
- Rabbit and mushroom gibelotte
- Rabbit in white wine (casserole)
- Rabbit with cream sauce anne's way
- Rabbit with homemade mustard
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- Rack of lamb with herbs
- Roast beef in a crust
- Slow-cooked fillet of beef
- Stewed beef heart
- Tanjia
- Tunisian molokheya
- Wild boar, roe deer or doe leg
- Wild rabbit with cider
- Beef kidney
- Roast duck in the oven
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