Wine and food pairing with recipes of Duck Sleeves with Orange
Find the best food and wine pairings with a recipe of Duck Sleeves with Orange. The ingredients in this recipe are usually shallot, stock cube, white wine, duck, orange.
The best appellations to pair with a recipe of Duck Sleeves with Orange
- 1. AgreloMendoza, Argentina
- 2. AlentejanoPortugal
- 3. AlentejoAlentejano, Portugal
- 4. Amarone della ValpolicellaVeneto, Italy
- 5. Barbera d'AlbaPiedmont, Italy
- 6. Barossa ValleyAustralie du Sud, Australia
- 7. Bolgheri SuperioreTuscany, Italy
- 8. Brunello di MontalcinoTuscany, Italy
- 9. CaliforniaUnited States
- 10. Colchagua ValleyCentral Valley, Chile
- 11. DouroDuriense, Portugal
- 12. JumillaMurcie, Spain
- 13. PerdrielMendoza, Argentina
- 14. PomerolBordeaux, France
- 15. PortoDuriense, Portugal
- 16. Recioto della ValpolicellaVeneto, Italy
- 17. Ribera del DueroCastille-et-Léon, Spain
- 18. RivesaltesLanguedoc-Roussillon, France
- 19. StellenboschWestern Cape, South Africa
- 20. ToroCastille-et-Léon, Spain
- 21. TunuyánMendoza, Argentina
- 22. TuscanyItaly
- 23. Uco ValleyMendoza, Argentina
- 24. VenetoItaly
- 25. Vin de PaysPays d'Oc, France
- 26. Western CapeSouth Africa
The wines that pair with a recipe of Duck Sleeves with Orange
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
- Barbecued prime rib with coarse salt
- Beef fillet in a crust
- Beef tongue in hot pickle sauce
- Beer goulash
- Bernard's potée
- Boles de picolat (catalan meatballs)
- Braised beef with carrots
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- Brazilian feijoada
- Cassoulet
- Cassoulet of yesteryear
- Cassoulet with duck confit
- Chicken waterzooi à la gantoise
- Cicadas at the chib
- Couscous without couscous maker
- Duck sleeves in cider
- Duck aiguillettes
- Duck breast with apples
- Duck breast with spices, roasted figs with honey and port
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- Fricandeaux german style
- Home-made cassoulet
- Kamounia : tunisian beef stew
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- Lamb chops marinated with herbs
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- Monkfish (anglerfish) à la sétoise
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- Pastasciutta (corsica)
- Rabbit with green olives
- Roast duck breast stuffed with porcini mushrooms and chanterelles
- Simple baked roast beef
- Steak tartare
- Stuffed cabbage leaves
- Stuffed peppers
- Veal head with vinaigrette
- Veal shank with mushrooms
- Venison stew with red wine
- Enchiladas franchouillards
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