Breast, aiguillette, rillettes or duck confit are regularly featured on French tables. But which wine to choose? Our recommendations.
Cooked in the oven or in a pan, duck breast is a rare meat that goes perfectly with a tannic red wine. With porcini mushrooms, it will be highlighted by powerful and woody wines like Bordeaux reds, if possible with a few years behind them.
CHÂTEAU LA TOUR DE BY
LA TOUR DE BY 2008 – RED
BORDEAUX, Médoc
Cooked a la plancha, the duck fillets which reveal smoky notes call for a wine of character, sunny and more supple.
CHÂTEAU LA BASTIDE
L’OPTIMÉE 2013 – RED
LANGUEDOC, Corbières
To accompany duck confit, a generous, round and powerful red wine, with notes of garrigue, will provide great pairings. But also a top Carignan from Languedoc-Roussillon, a grape variety which naturally expresses animal notes.
CASTLE NADAL-HAINAUT
CARIGNAN 1900 – THE CENTENNIAL 2014 – RED
ROUSSILLON, Catalan Coast
