Wine and food pairing with recipes of Duck breast with pepper sauce
Find the best food and wine pairings with a recipe of Duck breast with pepper sauce. The ingredients in this recipe are usually salt, pepper, Duck breast, veal stock, liquid cream.
The best appellations to pair with a recipe of Duck breast with pepper sauce
- 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 pepper sauce
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 fillet in a crust
- Beef goulash
- Beef lark
- Beef with dark beer
- Bernard's potée
- Bocconcini (veal rolls with ham and comté)
- Caramelized lamb mice
- Cassoulet
- Celine's version of moussaka (5th meeting)
- Chicken breast with curry and mushrooms
- Chicken, beef and lamb couscous (morocco)
- Couscous without couscous maker
- Daube niçoise
- Delicious bourguignon
- Delicious veal stew
- Duck breast with apples
- Duck breast with honey sauce
- Duck legs with confit potatoes
- Gigolette of rabbit
- Gizzards in sauce
- Homemade marengo veal
- Kafta bil saniyeh (lebanese dish)
- Monkfish (anglerfish) à la sétoise
- Paupiettes of veal
- Paupiettes à la mérignicaise
- Piglet shoulder with melting baked apples
- Provencal veal tendrons
- Roast beef in a crust
- Roast duck breast or duck fillet with dried apricots
- Roast monkfish with bacon
- Roast veal with mustard cream
- Roasted fillet of beef with parsley
- Sauté of pork with carrots and potatoes
- Sot- l- leaves
- The garbure
- Traditional flemish carbonades
- Traditional veal stew
- Veal roast, country style
- Wild boar leg of 7 hours
- Beef kidney
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