Wine and food pairing with recipes of Duck fillets with honey
Find the best food and wine pairings with a recipe of Duck fillets with honey. The ingredients in this recipe are usually butter, salt, pepper, shallot, honey, vinegar, duck.
The best appellations to pair with a recipe of Duck fillets with honey
- 1. Amarone della ValpolicellaVénétie, Italy
- 2. BaroloPiémont, Italy
- 3. Barossa ValleyAustralie du Sud, Australia
- 4. Bolgheri SuperioreToscane, Italy
- 5. Brunello di MontalcinoToscane, Italy
- 6. CaliforniaUnited States
- 7. Colchagua ValleyCentral Valley, Chile
- 8. DouroDuriense, Portugal
- 9. JumillaMurcie, Spain
- 10. McLaren ValeAustralie du Sud, Australia
- 11. North CoastCalifornia, United States
- 12. PerdrielMendoza, Argentina
- 13. PomerolBordeaux, France
- 14. Ribera del DueroCastille-et-Léon, Spain
- 15. StellenboschWestern Cape, South Africa
- 16. ToroCastille-et-Léon, Spain
- 17. VénétieItaly
- 18. Western CapeSouth Africa
The wines that pair with a recipe of Duck fillets with honey
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 normandy style
- Aiguillettes of duck with auvergne blue cheese
- Baked duck breast on a bed of potatoes
- Blanquette of rabbit with riesling and chanterelles
- Caramelized marcassin leg with apples
- Cassoulet with duck confit
- Chicken waterzooi à la gantoise
- Confit sausages
- Duck sleeves with orange
- Duck breast in a crust
- Duck breast with apples
- Duck breast with honey sauce
- Duck breast with honey, ginger and fresh figs
- Duck breast with spices, roasted figs with honey and port
- Duck confit parmentier
- Duck legs with honey and orange
- Duck legs with wine
- Garbure landaise
- Gigolette of rabbit
- Grandma melanie's cassoulet
- Guinea fowl with foie gras and forest fricassee
- Marinated doe stew with red currant jelly
- Pheasant casserole with cabbage
- Rabbit and mushroom gibelotte
- Rabbit legs with mushrooms
- Rabbit sautéed hunter
- Rabbit socks in gibelotte
- Rabbit with kriek and cherries
- Rabbit with basquaise sauce
- Rabbit with beer
- Rabbit with olives
- Rabbit with tomato
- Roast doe in the oven
- Saddle of hare jura style
- Saddle of venison with fresh cream
- Stuffed cabbage leaves
- Stuffed rabbit in the oven
- Stuffed salmon in a citrus butter crust
- Vermicelli sautéed with peking duck
- Wild boar stew (without marinade or wine)
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