Wine and food pairing with recipes of Duck Confit (canned)
Find the best food and wine pairings with a recipe of Duck Confit (canned). The ingredients in this recipe are usually pepper, coarse salt, duck leg, duck.
The best appellations to pair with a recipe of Duck Confit (canned)
- 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 Confit (canned)
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
- Aiguillette of duck with honey
- Alsatian bäckeoffe
- Baeckeoffe
- Beef pot au feu (grandma's style)
- Beef pot-au-feu
- Beef stew
- Beef stew provencal style
- Beef with cider
- Boles de picolat (catalan meatballs)
- Braised beef with carrots
- Cicadas at the chib
- Cornish pasties
- Duck breast with apples
- Duck with olives
- Fondue bourguignonne and accompanying sauces
- Fondue vigneronne au vin rouge
- Garbure landaise
- Harira de mamie (moroccan soup)
- Home-made cassoulet
- Kamounia : tunisian beef stew
- Lamb skewers
- Lomo saltado
- Pork shoulder with mustard
- Pot-au-feu
- Quick beef bourguignon
- Rabbit with cider and prunes
- Rabbit with mustard, thyme and cream
- Roast beef casserole
- Roast beef with caramelized onion
- Roast duck breast stuffed with foie gras confit
- Roast duck breast stuffed with porcini mushrooms and chanterelles
- Shoulder of suckling lamb confit with herbs
- Spit-turned boar leg (oven) with "automatic watering".
- Stuffed beef rolls
- Stuffed cabbage leaves
- Tibs (ethiopia)
- Veal head with vinaigrette
- Venison stew to be prepared the day before
- Wild rabbit with cider
- Roast duck in the oven
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